Carrot & Red Pepper Soup
Makes 4 1/2 cps.
1 onion, chopped
6 carrots, thinly sliced
2 cps water or vegetable stock
2 red bell peppers
2 cps soymilk or rice milk
2 tsps lemon juice
2 tsps balsamic vinegar
1/2 tsp salt
1/4 tsp freshly ground black pepper
Place onion and carrots into a pot with water or stock and simmer, covered, over medium heat till the carrots can be easily pierced with a fork, about 20 minutes.
Roast bell peppers by placing them over an open gas flame or directly under the broiler till the skin is completely blackened. When done, place peppers in a bowl, cover, and let stand about 15 minutes to cool. Slip the charred skin off with your fingers, then cut peppers in half and remove the seeds.
Blend the carrot mixture along with the bell peppers in a blender or food processor, and process in 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 black pepper. Heat until steamy.
Serve with a nice slice of grain bread and salad, and enjoy!