Carrot and Red Pepper Soup

Here is half of this recipe. I forgot to take a picture. Sorry. It looks like orange soup. :)

Ingredients:
1/2 c diced onion
3 carrots, sliced
1 c vegetable broth
1 red bell pepper
1 c soymilk
1 tsp lemon juice
1 tsp balsamic vinegar
salt and pepper, to taste

Directions:
Place onions and carrots into a pot with broth and simmer, covered, over medium heat until 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 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 bell peppers in a blender or food processor in several small batches. Add some of the soymilk to each batch to facilitate blending. Return to the pot and add lemon juice, vinegar, salt, and black pepper. Heat until steamy.

Makes two 1-1/2 c servings.

Nutritional Information:
Calories: 110
Fat: 2g
Saturated: 0g
Carbs: 17g
Fiber: 4g
Protein: 5g

Ratings:
Kristen: 1.5
Dave: 2
We spiced the heck out of this because it's really bland. I put too much hot sauce in mine and then I couldn't eat it. LOL Oh well!