Appetizers / Soups / Salads

Vegan Roasted Red Pepper and Carrot Soup is for Soup.

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

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

Vegan Roasted Red Pepper and Carrot Soup makes 4 servings.

The ingredients for Vegan Roasted Red Pepper and Carrot Soup are:

1 onion, chopped
6 carrots, thinly sliced
2 cups water or vegetable stock
2 red bell peppers
2 cups soymilk
2 teaspoons lemon juice
2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

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

Place onion and carrots into a pot with water or stock and simmer, covered, over medium heat until the carrots can be easily pierced with a fork, about 20 minutes.Roast bell 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 bell peppers in a blender or food processor in several small batches. Add some of the soymilk to each batch to facilitate blending. Return to the pot and add lemon juice, vinegar, salt, and black pepper. Heat until steamy.Makes 4 1 cup servingsNumber of Servings: 4.5Recipe submitted by SparkPeople user TOFFAFAY.

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

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 104.8

• Total Fat: 1.3 g
• Cholesterol: 0.0 mg
• Sodium: 415.8 mg
• Total Carbs: 22.0 g
• Dietary Fiber: 5.4 g
• Protein: 2.5 g

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