Recipes

Carrot and Red Pepper Soup
(Serves 4)

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

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 soymilk to each batch to facilitate blending.   Return to the pot and add the lemon juice, vinegar, salt, and pepper. Heat until steamy.

Recipe from Eat Right, Live Longer, by Neal D. Barnard, M.D.; recipe by Jennifer Raymond.

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