Carrot And Roasted Bell Pepper Soup Recipe | Dr. McDougall

Ingredients

• 3 Carrots
• 2 Yellow onions
• 1 Yellow potato
• 3 Cloves Garlic
• 1/2 Cup Dry sherry or dry white wine
• 1/4 Teaspoon, Plus More To Taste Salt
• 2 Roasted Peppers, Coarsely Chopped Roasted bell peppers
• 2 Teaspoons Fresh Or 1 Teaspoon Dried Thyme (fresh or dried)
• 3 Cups Vegetable stock
• 1/3 Cup Yellow/light miso
• 2 Cups (divided) Nondairy milk (divided)
• 1/4 Teaspoon Cayenne pepper