Red Pepper Soup
Ingredients
- 2 Tbs. coconut oil
- 1 tsp. cumin seeds
- 1 tsp. coriander
- ½ tsp. turmeric
- ¼ tsp. cinnamon
- ¼ tsp. fennel
- 1 tsp. smoked paprika
- ½ tsp. crushed red pepper flakes (optional)
- 2 c. chopped onion
- 10 cloves garlic
- 2 Tbs. fresh ginger
- 1 tsp. salt
- 4 large red or orange bell peppers coarsely chopped
- 1 c. waxy potato chopped
- ½ c. yellow split peas
- 4 c. water
- Whole Soy & Co. plain yogurt
- 2 Tbs. soy sauce
- 2 Tbs. balsamic vinegar
- 1 c. chopped cilantro
- ½ c. chopped mint
About the Chef
Melody Polakow is a passionate vegan chef and photographer with over 20 years of experience in the food industry. She shares her daily stories on her blog Melomeals: Vegan for $3.33 a Day and is currently writing her first cookbook.
Melody feels strongly that it is possible to eat healthy and delicious food on a budget and has a lot of fun creating recipes that don't sacrifice flavor and are accessible to both the home cook and professionals alike.
Chef's Website
http://melodypolakow.comDirections
In a heavy bottomed soup pot over medium heat, place coconut oil, spices, onion, garlic, ginger and salt. Sauté for 10 minutes.
Add peppers, potato, split peas and water. Bring to a strong simmer and cover. Cook for 45 minutes or until the peas are done. Then puree mixture with a hand blender.
In a 2 cup bowl, add the yogurt and begin adding spoonfuls of soup. This method tempers the yogurt, so it won't curdle when it is stirred into the soup. Add enough hot soup to fill the bowl.
Turn of heat and stir yogurt mixture into soup. Stir in soy sauce, vinegar, freshly ground pepper and fresh herbs
To serve, garnish with caramelized onions and Siracha if desired
Comments (1)
What a great recipe; I will be making it this weekend!