Tuesday, October 12, 2010

Carrot and Red Pepper Soup

Probably my favorite soup of all time that just so happens to be the first soup I ever attempted to make from scratch. The best thing about it, besides the taste, is how ridiculously easy it is to make!


1 onion, chopped

6 carrots, thinly sliced

2 cups of vegetable stock

2 roasted red peppers

2 cups soymilk

2 tsp lemon juice

2 tsp balsamic vinegar

1/2 tsp salt

1/4 tsp pepper


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

2. Blend the carrot mixture along with the roasted bell peppers in a food processor in several small batches. Add some soymilk to each batch to aid in b,ending.

3. Return carrot mixture back to the pot and add lemon juice, vinegar, salt and black pepper.

4. Heat until steamy and serve.

1 comment:

  1. Ooh la la - I think Matt would love this. Will surprise him with it tonight or this weekend!!! Grazie!