Carrot And Roasted Bell Pepper Soup Recipe
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Cooking tools:
- Blender
- Pot
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Mixing bowl
- Serving bowl
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
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