Roasted Tomato & Pepper Soup

This past month, as part of my yoga journey, I was asked to look at my eating patterns. This required that I start recording my current diet and examine it. A simple process that showed me how I eat, and where I can make a few positive changes. I found myself asking questions like: How much sugar or processed foods do I consume? Do I know where my food came from and how was it produced? Do I eat when I’m stressed or happy or sad?

What stood out for me? Processed Foods. Even on my gluten & dairy-free diet, I (surprisingly) consume many processed items. With the current demand for GF & DF, many retailers are creating foods that are allergy safe… but that doesn’t mean they are healthy! With this mind-set, I began last week on a quest to create flavorful foods, from scratch.

Today, I’m sharing one of the highlights, Roasted Tomato & Pepper Soup. I’m a HUGE fan of roasting because it brings out the natural sweetness and flavors of the fruits/vegetables. It is one of the easiest ways to make everything yummy. And this soup is no exception to yumminess! It’s creamy and savory, with the perfect balance of heat, to leave your mouth wanting more. Enjoy!

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INGREDIENTS


Start to Finish: 10 minutes (does not including roasting time)

Makes: around 4 cups

• 3 large roasted tomatoes

• 1 large roasted green bell pepper

• 1 roasted poblano pepper

• 1 roasted jalapeño

• 4 cloves roasted garlic (or more to taste)

• 1 cup coconut milk, room temperature

• 2 tbsp avocado oil (or olive oil)

• juice from ½ a lime, about 1 tbsp

• salt & pepper to taste

• shredded coconut

INSTRUCTION

1. Roughly chop the tomatoes, peppers and garlic. Place into a blender and puree until smooth. Add in the coconut milk and lime and blend for about a minute.

2. If the soup is cold, transfer mixture to a small sauce pan. Warm over medium-heat, for about 7 minutes, stirring frequently. Season with salt & pepper to taste.

3. While soup is warming, toast shredded coconut. Over medium heat, warm a small non-stick pan and add in shredded coconut, spreading out evenly. Stir frequently and allow coconut to toast. Once the coconut is just beginning to brown, remove from the heat.

4. Sprinkle coconut over soup before serving.

How to oven roast vegetables:

1. Preheat the oven to 425˚F.

2. Slice tomatoes and peppers in half, lengthwise (removing the seeds from the peppers) and place skin side up in a large oven-safe baking dish (or a 4-sided sheet pan). Do not overlap the vegetables but give them space (this may require 2 baking dishes). Evenly coat the skins of the tomatoes and peppers with olive oil and sprinkle with sea salt. note: If you desire more heat, do not remove the seeds from the jalapeño.

3. Remove skins from the garlic cloves. Create a small bowl with aluminum foil and place the garlic in the center. Drizzle with olive oil, sprinkle with sea salt, and fold over the top of the foil to seal in the garlic. Place foil into the baking dish next to the peppers and tomatoes.

4. Bake for 30 minutes or until the skins blacken and blister (the garlic should be soft but not burnt). Remove from oven and take out the garlic. Cover the baking dish with aluminum foil. Allow vegetables to cool and then remove all skins.