Red Bell Pepper Carrot Soup

Ingredients

• 1.5 cups vanilla almond milk unsweetened
• 4 ounces carrots 
• 2 servings ground pepper fresh to taste
• 2 tablespoons olive oil 
• 1 medium onion 
• 1  bell pepper red
• 1 teaspoon salt 
• 1.5 cups water 

Equipment

• sauce pan
• blender

Directions

1. Slice red bell pepper, carrot and onion thinly.In a saucepan, heat olive oil and sauté all vegetables for a couple of minutes.Stir in water and bring to a boil. Reduce heat and simmer until all vegetables are tender.Turn off the heat and let cool for 10 to 15 minutes.
2. Transfer to blender and puree the soup until smooth.Return the soup to the saucepan, stir in almond plus and salt.Turn on the heat again and warm up the soup.
3. Add freshly ground black pepper to taste.