Carrot and red pepper soup
Prep: 5 minutes
Cook: 20 minutes
Yield: 6 cups
Cost per serving: 84¢
Place 1 chopped medium onion and 6 thinly sliced carrots in a pot. Cover with 2 cups water or fat-free broth and place over medium-low heat. Cover and simmer until the carrots can be pierced easily with a fork, about 20 minutes.
Working in batches, blend carrot mixture with 2 roasted bell peppers from a jar (water, not oil packed) in a blender. With blender running, slowly pour in 2 cups plain soymilk. Return soup to pot and stir in 2 tsp. lemon juice, 2 tsp. balsamic vinegar, ½ tsp. salt and ¼ tsp. pepper. Rewarm over medium-low heat before serving.
PER SERVING: 106 Cal., 2g Fat (0g Sat.), 0mg Chol., 4g Fiber, 5g Pro., 18g Carb., 431mg Sod.
Recipe appears in 21-Day Weight Loss Kickstart by Neal D. Barnard, MD