Carrot & Roasted Red Pepper Soup

I spent the afternoon helping Mummy make a yummy soup for herself for dinner….she said it is really good and super HEALTHY too! I hope that you will try it and let me know what you think because I worked really, really hard today! kiss kiss
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Carrot and Roasted Red Pepper Soup
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1 medium sweet onion, chopped
1 Tablespoon olive oil
8 large carrots, peeled and chopped
3 celery stalks, chopped
3 cups Fat-Free Vegetable Broth
Roasted Red Bell Peppers (jar) water packed, 3 peppers
2 cups plain soy milk
2 teaspoons lemon juice
2 teaspoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon ground pepper
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In a large pot, saute the chopped onion in the olive oil until golden brown. Add the carrots and celery and cover with vegetable broth. Simmer, covered, over medium heat until the carrots are tender. In a large blender or food processor, remove the vegetables from the stock, add 1 cup of the stock juices and blend until smooth. If you don’t have 1 cup of stock left in your pot, then add more vegetable broth to give you 1 cup. Add the roasted bell peppers and blend until smooth. Add the soy milk and continue to blend until creamy and smooth. Return all of the ingredients to the pot and add the lemon juice, vinegar, salt and pepper. Return to a slow simmer. If you like thinner soup, you can add a little more vegetable stock to the soup. Serve immediately.
Sooooooo yummy and healthy!!!!
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Bone Appetit!

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