Another soup from McDougall Newsletter (January 2011)

“Color Me Vegan,” by Colleen Patrick-Goudreau  www.compassionatecooks.com

Carrot and Roasted Bell Pepper Soup
Oil-free, wheat-free

This is a delicious and beautiful soup good for any time of the year. Reduce the spicy cayenne, if you prefer, but its presence gives this soup a little kick!

Servings: 4 to 6

3 carrots, peeled and chopped
2 yellow onions, coarsely chopped
1 yellow potato, peeled and coarsely chopped
3 cloves garlic, finely chopped
½ cup dry sherry or dry white wine (or nonalcoholic white wine)
¼ teaspoon salt, plus more to taste
2 roasted bell peppers (roast your own or use jarred), coarsely chopped
2 teaspoons fresh or 1 teaspoon dried thyme
3 cups vegetable stock
1/3 cup yellow/light miso
2 cups nondairy milk (such as almond, soy, rice, hazelnut, hemp, or oat), divided
¼ teaspoon cayenne pepper

Directions: In a soup pot, combine the carrots, onions, potato, garlic, sherry, and salt. Cook over medium heat until the liquid evaporates, about 10 minutes.

Add the roasted peppers, thyme, and stock. Cover and simmer until the carrots and potatoes are tender, about 25 minutes.

Transfer to a blender, working in batches if your blender is on the smaller side. Add the miso and 1 cup of the nondairy milk. Blend until smooth.

Return to the pot and slowly stir in the remaining 1 cup milk to achieve the desired thickness. Add the cayenne and more salt to taste. Reheat and serve.

ABOUT THE AUTHOR
Dr. Leslie Van Romer, author of weight-loss, health-boosting book, Getting into Your Pants, and its companion workbook, Getting into Your Pants PlayBook, is a chiropractor, weight-loss cheerleader, and feel-good-about-you motivational health speaker. For more information contact her: 360-683-8844 or 888-375-3754 or Dr.Leslie@DrLeslieVanRomer or visit www.gettingintoyourpants.com  www.drleslievanromer.com   www.vanromerchiropractic.com