Red Pepper Soup

Surprisingly, a few drops of vanilla enhance the savory flavors of this delightful soup. Serve it warm in winter—sans the toppings—or cool, as described, in the summer months.

Serves: 6Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy

Serves: 6


  • 1 Tbsp. extra-virgin olive oil
  • 3 medium red bell peppers, seeded and diced
  • 1 large red potato, peeled and diced
  • 1 cup peeled and diced carrot
  • 1 large parsnip, peeled and diced
  • 6 cups water
  • ¼ tsp. sea salt
  • ⅛ tsp. freshly ground black pepper
  • ⅛ tsp. alcohol-free vanilla extract
  • ¾ cup canned coconut milk, refrigerated
  • ¼ cup chopped fresh chives, divided


  • Heat oil over medium-low heat in a large stockpot.
  • Add vegetables and sauté 10 minutes. Add water. Bring to a boil, lower heat, and simmer uncovered 2–3 hours until vegetables are very tender. Season with salt and pepper. Stir in vanilla. Remove from heat and let cool completely.
  • Once cool, purée soup in batches in a food processor or blender.
  • Fill 6 individual serving bowls with 1 cup soup each. Swirl in 2 tablespoons coconut milk and sprinkle each with a heaping ½ tablespoon chives.