From amos13soma@yahoo.com Fri Feb 1 13:17:26 2002 Date: Fri, 1 Feb 2002 06:03:57 +0000 (UTC) From: amos Newsgroups: rec.food.recipes Subject: Carrot and Red Pepper Soup Followup-To: rec.food.cooking, rec.food.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. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.