Red Bell Pepper Carrot Soup


This Red Bell Pepper Carrot Soup is an official entry in the So Delicious Dairy Free Recipe Contest!

Recipe By: Hidemi Walsh

Red Bell Pepper Carrot Soup

Red Bell Pepper Carrot Soup
Prep time
Cook time
Total time
Serves: 2 servings
  • 1 red bell pepper
  • 4 ounces carrot
  • 1 medium onion
  • 1-1/2 cups water
  • 1-1/2 cups unsweetened almond milk
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • Fresh ground pepper, to taste
  1. Slice red bell pepper, carrot and onion thinly.
  2. In a saucepan, heat olive oil and sauté all vegetables for a couple of minutes.
  3. Stir in water and bring to a boil. Reduce heat and simmer until all vegetables are tender.
  4. Turn off the heat and let cool for 10 to 15 minutes.
  5. Transfer to blender and puree the soup until smooth.
  6. Return the soup to the saucepan, stir in almond plus and salt.
  7. Turn on the heat again and warm up the soup. Add freshly ground black pepper to taste.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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