Smoky Red Pepper Soup

Earlier this week, I mentioned my slight addiction to simple carbohydrates. The perfect enabler? Hearty winter soup. What calls for a toasted slice of whole grain goodness better than a bowl of chili or this yummy red pepper concoction? (The only correct answer: nothing. Nothing. At. All.)

Mmmm...warmth

The original recipe called for heavy cream and some fancy pistou on top, but I simplified it due to:

1) Being vegan, and

2) A woman with things to do other than make pistou...whatever the heck that is

The result? Amazing, flavorful, and a perfect companion to my Grilled Veggie Paninis with Hummus. The original recipe appears in the November 2011 issue of Southern Living. 

Vegan Ingredients

• 3 tablespoons nondairy, non-hydrogenated margerine, like SmartBalance
• 6 large red bell peppers, chopped
• 3 medium carrots, chopped
• 1 large sweet onion, diced
• 2 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 tablespoon ginger
• 2 teaspoons  paprika
• 5 cups vegetable broth
• 1/4 cup light coconut milk (like Thai Kitchen, found in the "ethnic foods" section of your local grocery store)

(Preppy) Preparation

• 1. 1. Melt margerine in a large Dutch oven over medium-high heat; add bell peppers, carrots, and onions. Saute until onion is golden, about 10-15 minutes. Stir in garlic, tomato paste, ginger, and paprika. Cook 2 minutes, stirring continuously. 
  2. 2. Add broth; bring to a boil. Reduce heat to medium-low, and simmer, stirring often, 25 minutes or until vegetables are tender. 
  3. 3. Process soup with a handheld blender until smooth. Stir in coconut milk, and season with salt and pepper to taste. Cook over medium heat 10 minutes or until thoroughly heated.
  4. Note: If you don't have a handheld blender, let mixture cool slightly after Step 2; process mixture, in batches, in a regular blender until smooth. 
  Cheers, ya'll!