Carrot And Roasted Bell Pepper Soup
Oil-free, wheat-free This is a delicious and beautiful soup good for any time of the year. Reduce the spicy cayenne, if you prefer, but its presence gives this soup a little kick!
Serves: 4 to 6
Prep Time: 15 min
Cook Time: 35 min
Ingredients
3
Carrots
2
Yellow onions
1
Yellow potato
3 Cloves
Garlic
1/2 Cup
Dry sherry or dry white wine
1/4 Teaspoon, Plus More To Taste
Salt
2 Roasted Peppers, Coarsely Chopped
Roasted bell peppers
2 Teaspoons Fresh Or 1 Teaspoon Dried
Thyme (fresh or dried)
3 Cups
Vegetable stock
1/3 Cup
Yellow/light miso
2 Cups (divided)
Nondairy milk (divided)
1/4 Teaspoon
Cayenne pepper
Directions
1
In a soup pot, combine the carrots, onions, potato, garlic, sherry, and salt. Cook over medium heat until the liquid evaporates, about 10 minutes.
2
Add the roasted peppers, thyme, and stock. Cover and simmer until the carrots and potatoes are tender, about 25 minutes.
3
Transfer to a blender, working in batches if your blender is on the smaller side. Add the miso and 1 cup of the nondairy milk. Blend until smooth.
4
Return to the pot and slowly stir in the remaining 1 cup milk to achieve the desired thickness. Add the cayenne and more salt to taste. Reheat and serve.
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