Roasted Red Pepper Soup

As we move into the final days of winter, I am making the most of it.  Warming and nourishing, there’s nothing like a bowl of homemade soup.  Some people crave ice cream.  Some people like cake. I just want a really good bowl of soup.  

Spiced with garam masala, today’s soup is literally “heating the body”.  In Aryurvedic medicine, this spice blend is believed to elevate the body temperature.  Cinnamon, cardamon, cloves, mace, black pepper, cumin and coriander.  Even if your temperature doesn’t rise, you’ll hopefully feel a bit cozier with every spoonful.   

  Red peppers halved with olive oil drizzled over them.  All prepped to broil.
Red peppers halved with olive oil drizzled over them.  All prepped to broil.

Roasted Red Pepper Soup

4 large red peppers, halved and cores removed

1 small onion, chopped

3 garlic cloves, coarsely chopped

2 carrots, chopped

2 celery, chopped

13.5 ounce can of lite coconut milk

14.5 ounce can of diced tomatoes

1 ½-2 tsp garam masala

1 bouillon cube (fake chicken or vegetable)

Juice of 1 lemon

Olive oil

1. Preheat oven to broil on HIGH.  Put parchment paper or foil over a cookie sheet, and place red peppers on top with the cut side down.  Drizzle olive oil over the top of the red peppers.  Once oven is hot enough, place cookie sheet in the center of the oven.  Broil for ~15 minutes or until the tops of the peppers are somewhat blackened.

2. In a large, heavy pot or a dutch oven, heat 2 Tbsp of olive oil and add onion.  Sauté until transluscent (about 5 minutes).  Then, add garlic, carrots, celery, garam masala, and bay leaves.  Sauté for a 5 more minutes over med-low.

3. Add tomatoes and coconut milk.  Cover and simmer for 20 minutes or until carrots are soft.

4. Remove the pot from heat.  Add in roasted red peppers and blend until smooth.  Either use an immersion blender (shown above) or put into a blender.  Stir in lemon juice.  Taste and adjust seasonings (more salt, lemon, etc).

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