Raw, Vegan, Gluten and Dairy Free Soup

This is by far the easiest recipe in the world. Really cut up a few things, throw them in the blender and walah dinner!

1 large avocado (pitted and peeled)
1 large red pepper (de seeded and chunked)
2 cups rice or soy milk
1 cup water
1/4 cup of fresh cilantro (chopped)

Put them all in a blender and turn it on.
Put it in the refrigerator for 20 minutes before serving.
Delish!

You can't beat this for Vitamin C content and ease of making the hardest thing is to let it get cold so you can really taste the flavors. I hope you enjoy it!

Carrot Red Pepper Soup

This was so easy to make I couldn't believe it! I got it from the PCRM Vegan Kickstart Menu. Just two modifications for our tastes and we were set!

Carrot and Red Pepper Soup
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 soymilk
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 soymilk to each batch to facilitate blending. Return to the pot and add lemon juice, vinegar, salt, and black pepper. Heat until steamy.
Per 1 1/2-cup serving

Our modification was that we didn't add any milk and we decided to cut balsamic vinegar in half because we aren't huge vinegar fans. What we got was a thick wonderful soup that was great with a salad for two lunches for two people!

Hope you enjoy it too!