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Roasted Red Pepper/Carrot Soup



Place the chopped onion and carrots into a pan with the broth and simmer, covered, over medium heat until the carrots can be easily pierced with a fork, about 20 minutes.

Roast the 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 peppers in several small batches. Add some of the soymilk to each batch to facilitate blending. Return to the pan and add the lemon juice, vinegar, salt, and pepper. Heat until steamy.