Carrot and Red Pepper Soup

Image copyright Alan Cleaver.

My husband and I love this soup! It is absolutely delicious, it takes a little extra time to roast the red peppers but it’s worth it.

Carrot and Red Pepper Soup

Makes 4 servings

  • 1 Onion, chopped
  • 6 Carrots, thinly sliced
  • 2 Cups vegetable stock
  • 2 Red bell peppers
  • 2 Cups soymilk
  • 2 Teaspoons lemon juice
  • 2 Teaspoons balsamic vinegar
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon black pepper

Place onion and carrots into a pot with water or stock and simmer, covered, over medium heat until the carrots can be easily pierced with a fork, about 20 minutes.

Roast bell peppers by placing them directly under the broiler until the skin is completely blackened. Place in a bowl, cover, and let stand about 15 minutes. Slip the charred skin off with your fingers, then cut the peppers in half and remove the seeds.

Blend the carrot mixture along with the bell peppers in a blender or food processor in several small batches. Add some of the soymilk to each batch to facilitate blending. Return to the pot and add lemon juice, vinegar, salt, and black pepper. Heat until steamy.

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