Appetizers / Soups / Salads

Carrot Soup with Roasted Red Peppers is for Soup.

Carrot Soup with Roasted Red Peppers takes 10 minutes to prepare.

Carrot Soup with Roasted Red Peppers takes 30 minutes to cook.

Carrot Soup with Roasted Red Peppers makes 6 servings.

The ingredients for Carrot Soup with Roasted Red Peppers are:

3 cups coarsely chopped carrots (about 6 carrots) Do NOT peel the carrots first.
1 cup chopped onion
2 cups water
1 Knorr Vegetable Bouillon cube (or veggie broth seasoning for 2 cups of water, or 2 cups vegetable broth)
1 16-oz. jar Vlasic Red Pepper, Roasted Strips, drained and rinsed (about 9 oz. of peppers)
2 cups unsweetened almond milk
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon dried basil
1/4 teaspoon freshly ground black pepper

Here is how you make Carrot Soup with Roasted Red Peppers:

Combine the carrots and onion with the water and bouillon cube. Bring to a boil, turn heat down, and cook until veggies are soft. About 20 minutes or so.Empty contents into blender (may have to do this in 2 batches). Blend until smooth, adding some of the almond milk if necessary for blending.Pour back into the sauce pan. Add any remaining almond milk, the lemon juice, basil, and pepper. Heat to desired eating temperature, but do not boil.Makes 6 cups total, or 6 servings of 1 cup each.Number of Servings: 6Recipe submitted by SparkPeople user ANTIOCHIA.

The nutritional information for Carrot Soup with Roasted Red Peppers is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 62.7

• Total Fat: 1.5 g
• Cholesterol: 0.0 mg
• Sodium: 547.2 mg
• Total Carbs: 11.1 g
• Dietary Fiber: 2.6 g
• Protein: 1.4 g

The dietary needs meet for Carrot Soup with Roasted Red Peppers is Vegan