Ready to speed up this recipe? Don't worry about peeling the carrots or removing every bit of skin from the roasted pepper. They won't affect the taste or presentation here—plus it'll relieve some of that kitchen stress.
Makes 4 (1 1/2-cup) servings
1 onion, chopped
6 carrots, thinly sliced
2 cups water or vegetable stock
2 red bell peppers
2 cups soy milk
2 teaspoons lemon juice
2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place onion and carrots into a pot with water or stock 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 soy milk to each batch to facilitate blending. Return to the pot and add lemon juice, vinegar, salt, and black pepper. Heat until steamy.
Source: Eat Right, Live Longer by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.
Per 1 1/2-cup serving: Calories: 124; Fat: 2.31 g; Saturated Fat: 0.4 g; Calories from Fat: 16.9%; Cholesterol: 0 mg; Protein: 5.8 g; Carbohydrate: 21.9 g; Sugar: 11.2 g; Fiber: 4.9 g; Sodium 418 mg; Calcium: 190 mg; Iron: 1.9 mg; Vitamin C: 102.8 mg; Beta-Carotene: 8274 mcg; Vitamin E: 3.5 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.