Carrot Red Pepper Soup
(recipe adapted from this one at Physician’s Committee for Responsible Medicine)
1 onion, chopped
6 carrots, thinly sliced
6 cups water or vegetable stock
2 red bell peppers, roasted
1 cup unsweetened almond milk
2 teaspoons lemon juice
2 teaspoons balsamic vinegar
1 tsp smoked paprika (optional)
salt and pepper to taste
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 water to each batch to facilitate blending. Return to the pot and add the almond milk, lemon juice, vinegar, paprika, salt, and pepper. Heat until steamy.
Recipe from Eat Right, Live Longer, by Neal D. Barnard, M.D.; recipe by Jennifer Raymond.
This soup is very sweet and very comforting. Kids liked it too!