Pepper and carrot soup

Ingredients for 4 servings:

• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 bell pepper(s), green
• 3 m.-large carrot(s)
• 1 onion(s)
• 30 g tomato paste
• 3 tbsp vegetable oil, neutral
• 1 liter vegetable broth
• 100 ml soy milk (soy drink)
• e.g. croutons or baking peas

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

easy to prepare, rich in vitamins and vegan

Wash and halve the bell peppers. Remove the seeds and white membranes. Then cut the bell peppers into thin strips. Peel the carrots and cut into small cubes. Peel and finely chop the onion, and sauté it in a sufficiently large pot with the oil until translucent. Then deglaze with the vegetable stock and bring to a boil. Add the bell peppers and carrots. Simmer everything for about 20 minutes. Now add the tomato paste and soy milk, stir in, and bring to a boil again. Remove the pot from the heat and purée the soup. Serve the soup in bowls, garnish with chickpeas or croutons, and serve.