Cream Of Roasted Red Pepper Soup vegan

[Guest guest]

Cream Of Roasted Red Pepper Soup

 

6 red peppers, stemmed, seeded,

and cut into quarters lengthwise

Olive oil as needed

3 cups diced peeled potatoes

2 cups diced red onion

1 cup diced celery

2 tablespoons olive oil

1 tablespoon minced garlic

1 tablespoon chili powder

1 tablespoon paprika

1 teaspoon salt

1/8 teaspoon freshly-ground white pepper

1/4 cup unbleached flour

4 cups vegetable stock, divided

1/4 cup dry sherry

1 cup soy milk

 

Place the red peppers, skin-side up, on a cookie sheet. Using your fingers,

coat the skins with a little of the olive oil. Place the peppers under the

broiler and broil for several minutes or until the skin has charred and

blackened. Remove the cookie sheet from the oven, place the peppers in a brown

bag, and allow them to cool in the bag for 15 minutes. Remove the peppers from

the bag, remove and discard the blackened skins, place the peppers on a plate,

and set aside.

In a large pot, saute the potato, red onion, and celery in olive oil for 10

minutes or until lightly browned and soft. Add the garlic, chili powder,

paprika, salt, and white pepper, and saute an additional 2 minutes. Sprinkle the

flour over the top of the vegetables, stir well, and cook an additional 1

minute. Remove the pot from the heat.

Transfer the roasted red peppers and sauteed vegetables to a food processor. Add

1 cup vegetable stock and puree until smooth. Transfer the puree back to the

large pot, add the remaining vegetable stock and sherry, and simmer over low

heat until heated through. Stir in the soy milk, taste, and adjust the

seasonings as needed.

Serves 8 to 10.