Appetizers / Soups / Salads

Roasted Red Pepper and Carrot Soup takes several minutes to prepare.

Roasted Red Pepper and Carrot Soup takes several minutes to cook.

Roasted Red Pepper and Carrot Soup makes 5 servings.

The ingredients for Roasted Red Pepper and Carrot Soup are:

1 large onion, chopped
6 carrots, sliced thin
2 cups water or vegetable stock
2 red peppers, roasted
2 cloves garlic
2 cups soy milk
2 tsp lemon juice
2 tsp balsamic vinegar
1/2 tsp salt
1/2 tsp fresh ground pepper

Here is how you make Roasted Red Pepper and Carrot Soup:

Add chopped onions and thinly sliced carrots to the water or vegetable broth. Simmer for 20 minutes or until tender.Roast the red peppers. After roasting, put them in a tightly covered container for 15 minutes to allow them to cool and the skins to loosen. Slide the skins off when cool and seed the peppers.Combine the peppers with the carrot mixture. Add the two cups of soy milk (I use my rice nut milk - recipe on Spark), lemon juice, balsamic vinegar, garlic, salt and pepper. Stir well. Blend the mixture up in two or three batches, taking care with the hot liquid.Return to pot and adjust seasoning as desired.Serving Size: 5 generous 1 1/2 cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user RETROVIX.

The nutritional information for Roasted Red Pepper and Carrot Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 99.0

• Total Fat: 1.9 g
• Cholesterol: 0.0 mg
• Sodium: 335.9 mg
• Total Carbs: 17.2 g
• Dietary Fiber: 4.3 g
• Protein: 4.4 g

The dietary needs meet for Roasted Red Pepper and Carrot Soup is Vegan