Vegan Carrot Red Pepper Soup With Roasted Chickpea Nuts
Red bell peppers are among the fruits and vegetables that I always buy organic (along with strawberries, cucumbers, celery, apples and leafy greens). Whenever I come across organic red peppers in the market, I always grab two. Since I had two red bell peppers and a bunch of carrots in my fridge yesterday, I decided to make this delicious carrot and red pepper soup for dinner last night. This recipe came from PCRM’s website. I love to add roasted chickpeas to all of my creamy soups so I took the liberty of adding them to this wonderful soup.
CARROT AND RED PEPPER SOUP WITH ROASTED CHICKPEA NUTS
Makes 4 1 1/2 cup servings
Ingredients:
1 onion, chopped
6 carrots, thinly sliced
2 cups water or vegetable stock
2 red bell peppers
2 cups soymilk
2 teaspoons lemon juice
2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions:
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 for 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.
ROASTED CHICKPEA NUTS
Ingredients:
1 (15 ounce) can chickpeas, drained and rinsed or 1 1/2 cups cooked chickpeas
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
large pinch cayenne pepper
1/2 teaspoon salt
Directions:
Toss the chickpeas with the oil, lemon juice, cayenne pepper and salt in a medium bowl. Spread on a parchment-covered baking sheet (or spray baking sheet with olive oil) and roast at 425 degress for about 30 minutes, stirring a few times. The chickpeas are done when they are shrunken and browned. You can sprinkle them lightly with sea salt when they come out of the oven.
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