Beer makes batters better, meat more tender, and sauces more flavorful.
Carrot and Red Pepper Soup
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- #34458
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
2 comments
ingredients
1 onion, chopped
6 carrots, thinly sliced
2 cups water or vegetable stock
2 red bell peppers, roasted
2 cups soymilk
2 teaspoons lemon juice
2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
directions
Place the chopped onion and carrots into a pot with the water 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 over an open gas flame or 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 pot and add the lemon juice, vinegar, salt, and pepper. Heat until steamy.
added by
luckytrim
nutrition data
115 calories, 3 grams fat, 20 grams carbohydrates, 5 grams protein per serving. This recipe is low in fat.
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reviews & comments
May 9, 2012
Great soup!
October 5, 2011
This is a tasty and very easy to make soup, with only a few items I had in the fridge!
tasted like lemon and vinegar
Fine, fresh tasting soup which is easy to make. Excellent