RECIPE: Carrot and Roasted Red Pepper Soup

[Guest guest]

This is a nice 'creamy' soup that looks and tastes sinful but isn't. I

made it for the first time a couple of days ago.

 

CARROT AND ROASTED PEPPER SOUP

 

1/2 yellow cooking onion, chopped

3/4 pound peeled baby carrots, chopped

2 cups water

3 or 4 roasted red peppers from a jar

2 cups low-fat soymilk

1 Tbsp balsamic vinegar

1 Tbsp freshly squeezed lemon juice

dash cayenne

freshly ground black pepper to taste

salt to taste

 

Cook the onions and carrots in a saucepan with the water until carrots are

done (15-20 minutes, depending on how large the pieces of carrot are).

 

In batches, put the contents of this saucepan into a blender with the

roasted peppers and a little of the soymilk so that it blends easily.

 

Return the blended carrots, onions and pepper puree to the pan along with

the rest of the soymilk if not all used in blending. If soup looks too

thick (depends on how much cooking liquid you had left in that pan), add a

little water to get it to the desired consistency, but soup should be

thick and creamy still.

 

Add the balsamic vinegar, lemon juice, cayenne, pepper and salt, stir

well, reheat and serve.

 

Serves 4.

 

Love, Pat.

 

----

Dr Patricia Sant

Bean Vegan: http://beanvegan.blogspot.com

Vegan World Cuisine: http://www.care2.com/c2cvegworld

" The question is not, 'Can they reason?' nor, 'Can they talk?' but rather, 'Can

they suffer?' " (Jeremy Bentham, 1749-1832)

 

 

 

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