Slice the red bell pepper in half, remove seeds and stem, then cut into thin slices. Slice the carrot into thin half-moon pieces.

Heat olive oil in a pot over medium heat. Add the red bell pepper and carrot, sauté until softened. Add water and consomme, bring to a boil, then cover and simmer on low heat for 7 minutes. Let cool slightly.

Blend the cooked mixture in a blender until smooth. Return to the pot, add soy milk and salt, and heat gently while stirring.