|Roast Pepper-Potato Comfort Soup|
- 3 T. Coconut Oil or Ghee (if not vegan)
- 3 - 4 Organic Red and/or Orange Bell Peppers
- 1 Medium or 2 Small Organic Yellow Onion(s)
- 1 Large Organic Potato, peeled and diced (1 1/2 cups)
- 3 Cloves Garlic, minced
- 1 Liter / Quart Organic Vegetable Broth (or use 2 Organic Vegetable Bouillon Cubes in 1 Liter of Water)
- 1/4 C. non-dairy Mylk, made from organically-grown nuts, soy, etc.
- Cayenne, Celtic Sea Salt and Pepper to taste
- Roast the Peppers: Wash and dry them. Place them each in the oven, close together under the grill on the rack (no pan needed). Turn oven to "Broil" or "Grill" and close oven door. Grill for around 3-5 minutes, until black (and fragrant) and then turn on to another side. (Use oven gloves) Do this until all sides of pepper are black. Put the peppers in one of those brown paper bags you have been hoarding. Fold the top over. Let them steam in there for about 10 - 15 minutes. You can do some of the other prep while that happens. Then take them out, remove seeds, remove skins (should come off with no problem whatsoever), and coursely chop. Set aside.
- Heat up a Dutch oven or medium-large soup pot to melt the coconut oil/ghee. Add in the chopped onions and saute, stirring occasionally, for about 3-5 minutes. Add in the potatoes and stir around in there for another couple of minutes (just to cover surface with oil). Then add in the garlic and roast peppers. Stir continually and cook for another 2 or so minutes.
- Add the stock and, stirring, bring to a boil. Simmer over medium heat until the potatoes are soft.
- In a blender or food processor, puree the soup until smooth. It's a good idea to either let it cool somewhat before blending, or to make sure you do only half portions at a time and hold the lid down so it doesn't blow off via the pressure of the heat and steam. Biggo mess, that.
- Return the soup to pot and, over low heat, add the cashew cream or nut milk or other non-dairy milk. Stir well.
- Add in salt, pepper, and cayenne to taste.
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