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
- 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.