Coconut Vegetable Soup

Recipe Ingredients: 

• 1 onion (diced)
• 2 bell peppers (red, diced)
• 3 garlic cloves, (minced)
• 1 carrot (sliced)
• Optional: 1 can chickpeas
• 4 tablespoons kisan canola cooking oil
• 1/2 tsp cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon cayenne
• 2 1/2 cups tomatoes (diced)
• 1 cup coconut milk
• 1 cup peanut butter
• 1/2 cup vegetable broth
• 3 limes (freshly squeezed juice)
• 1 teaspoon salt
• 1/2 cup basil (or cilantro fresh chopped)

Recipe Method: 

• Sautee the onion, peppers, and garlic in olive oil in a large pot until onions are soft, about 3 to 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!

Recipe Tips:

This recipe is both vegetarian and vegan, so it is 100 percent egg-free, dairy-free and low in cholesterol. I like to add some diced and sauteed tofu to coconut soup to give it an extra boost of protein.?