I don’t go out of my way to eat carrots. Typically, I only buy them for recipes or for juicing (when added to other juiced veggies). I decided to go out on limb and try this soup from Color Me Vegan. I actually was hooked when I had a similar soup at Black Cat in Boulder. And this recipe is fantastic; very simple to make, too. It’s full of flavor—the thyme is perfect in this dish. The recipe calls for 2 cups of nondairy milk, so next time I think I’ll sub in one cup of coconut milk to change it up and add a different element to it.

INGREDIENTS:
3 carrots (I used two large ones), peeled and chopped
2 yellow onions, coarsely chopped
1 yellow potato, peeled and coarsely chopped
3 cloves garlic, minced
1/2 C dry sherry or white wine (I used cooking sherry)
1/4 tsp salt (or more for taste)
2 jarred roasted bell peppers, coarsely chopped
2 tsp dried thyme
3 C vegetable stock
1/3 C yellow miso
2 C almond milk
1/4 tsp cayenne pepper

DIRECTIONS:
In a large soup pot, combine the carrots, onions, potato, garlic, salt, and sherry. Bring to a simmer, cover, and cook for about 10 minutes, or until the liquid evaporates.

Add the roasted red peppers, thyme, and stock. Cover it and let simmer for 25-30 minutes, or until the carrots and potatoes are tender.

Transfer to a blender along with the miso and 1 cup of the milk. Blend until completely smooth. Return the soup to the pot and slowly stir in the remaining 1 cup of milk.

Reheat and add the cayenne and possibly more salt. Serve with salad and bread. Enjoy!

Carrot & Roasted Bell Pepper Soup

 

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I don't go out of my way to eat carrots. Typically, I only buy them for recipes or for juicing (when added to other juiced veggies). I decided to go out on limb and try this soup from Color Me Vegan. I actually was hooked when I had a similar soup at Black Cat in Boulder. And this recipe is fantastic; very simple to make, too. It's full of flavor---the thyme is perfect in this dish. The recipe calls for 2 cups of nondairy milk, so next time I think I'll sub in one cup of coconut milk to change it up and add a different element to it.

Author: Epicurean Vegan

Ingredients

• 3 carrots (I used two large ones), peeled and chopped
• 2 yellow onions, coarsely chopped
• 1 yellow potato, peeled and coarsely chopped
• 3 cloves garlic, minced
• ½ C dry sherry or white wine (I used cooking sherry)
• ¼ tsp salt (or more for taste)
• 2 jarred roasted bell peppers, coarsely chopped
• 2 tsp dried thyme
• 3 C vegetable stock
• ⅓ C yellow miso
• 2 C almond milk
• ¼ tsp cayenne pepper

Directions

1. In a large soup pot, combine the carrots, onions, potato, garlic, salt, and sherry. Bring to a simmer, cover, and cook for about 10 minutes, or until the liquid evaporates.
2. Add the roasted red peppers, thyme, and stock. Cover it and let simmer for 25-30 minutes, or until the carrots and potatoes are tender.
3. Transfer to a blender along with the miso and 1 cup of the milk. Blend until completely smooth. Return the soup to the pot and slowly stir in the remaining 1 cup of milk.
4. Reheat and add the cayenne and possibly more salt. Serve with salad and bread. Enjoy!

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