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.
- 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)
- 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. Add broth; bring to a boil. Reduce heat to medium-low, and simmer, stirring often, 25 minutes or until vegetables are tender.
- 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.
- 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.