For the Fall/Winter seasons, one food item stands out above the rest for me – soup. I love, love soup. I think I could live on soup alone, if needed, and never grow tired of warm broth flowing down my throat and warming my belly…did that sound weird?
This soup is a bit more involved, but totally worth it. It can pack a bit of heat, depending on what variety of peppers you’re using, so for a sweeter result, stick to red and yellow.
2 tablespoons coconut oil, or olive oil
3 cloves of minced garlic
2 celery stalks, diced
4 small to medium carrots, diced
6-8 medium sized peppers, roasted, skinned, and chopped. (Find out how to roast them here). I used red, yellow and poblano.
1 cube low-sodium vegetable bouillon cube
2 bay leaves
1 teaspoon salt
1/2 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1/2 teaspoon chipotle chili powder
1/4 teaspoon cumin
4 cups filtered water
1/2-1 cup coconut milk
Heat oil in a large pot over medium heat. Stir in minced garlic, paprikas, chipotle powder, cumin, bouillon cube, bay leaves and salt, and cook for 1-2 minutes. Add carrots and celery, and cook for another 5-10 minutes. Add filtered water, and chopped roasted peppers and bring to a boil. Reduce heat and cover, simmering on low for about 20-25 minutes, or untill veggies are tender.
Using either your immersion blender or standing blender (possibly in batches), blend mixture till very smooth. For an even smoother texture, pour through a strainer or “Chinoise” for a very velvety soup.
Pour blended soup back into the pot and add as much coconut milk as you’d like, season with a bit more salt if desired, and heat gently till everything marries, about 8-10 minutes.
Serve with fresh cracked black pepper, a drizzle of olive oil, and crusty bread.
~The Vegan Project