Carrot Red Pepper Soup
Author: Hidemi Walsh
Serves: 2 servings
- 2 tablespoons olive oil
- 1 red bell pepper, thinly sliced
- 4 ounces carrot, thinly sliced
- 1 medium onion, thinly sliced
- 1½ cups water or vegetable stock
- 1½ cups unsweetened dairy-free milk beverage
- 1 teaspoon salt, or to taste
- Fresh ground pepper, to taste
- Carrot chips, for garnish (optional)
- Heat the oil in a medium pan over medium heat. Add the bell pepper, carrot, and onion, and saute for 3 to 5 minutes.
- Add the water and bring to a boil. Reduce the heat to low, and simmer until the vegetables are tender.
- Remove the pan from the heat and let cool for 10 to 15 minutes.
- Transfer the vegetables and liquid to your blender and puree until smooth.
- Return the soup to your pan, and stir in the milk beverage and salt.
- Heat to warm the soup and add black pepper, to taste. Optionally garnish with carrot chips.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/carrot-red-pepper-soup
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