Sweet and Sour Soup
This impromptu soup may become one of my favorites. It was supposed to be a Creamy CarroTomato Soup, until I decided to throw a few more ingredients in the pot and take it to a whole other level. You'll love it.
1 tablespoon olive oil
2 red bell peppers, chopped
3 plum tomatoes, seeded and chopped
2 large carrots, peeled and chopped
1 medium yellow onion
2 garlic cloves, peeled
1/4 teaspoon red pepper flakes
1/4 cup cilantro, chopped
1 lime, cut into wedges
whole grain saltines
1. Preheat the olive oil in a large soup pot over medium-high heat. Add the peppers, tomatoes, carrots, onion, garlic and red pepper flakes, and cook for 5-10 minutes, until browned and slightly soft. Season with salt and pepper.
2. Add just enough hot water to cover the vegetables. Cook 10 minutes or until the carrots are fork tender. Use a slotted spoon to transfer the vegetables to a blender. Add 1/4 cup of the cooking water and start blending. Slowly add more water until the soup is to the consistency you like. Taste for seasoning, adding more salt and pepper if needed.
3. To serve, garnish with fresh cilantro and lime wedges. Enjoy with whole grain saltines.