Todays Soup

With a few minor changes, including the addition of red curry paste.

Ingredients:

    * 1 onion, diced
    * 2 red bell peppers, diced
    * 3 cloves garlic, minced
    * 1 carrot, sliced
    * 1 can chickpeas (optional)
    * 4 tbsp olive oil
    * 1/2 tsp cumin
    * 1/2 tsp coriander
    * 1/4 tsp cayenne
    * 2 1/2 cups diced tomatoes
    * 1 cup coconut milk
    * 1 cup peanut butter
    * 1/2 cup vegetable broth
    * juice from 3 limes –
    * 1 tsp salt
    * 1/2 cup fresh chopped basil or cilantro –

Preparation:
Saute the onion, peppers and garlic in olive oil in a large pot until onions are soft, about 3-5 minutes.

Add the remaining ingredients, except for the basil and bring to a simmer. Allow to cook over low heat for one hour.

Transfer half of the soup to a blender and puree until smooth, then return to the pot. Add basil or cilantro and enjoy your coconut soup!

It’s cooking now.  It was fun to put together because there are so many ingredients that you just toss into a pot! 

This will be my last soup experiment for a few weeks.