Creamy Tomato-Paprika Soup with Peas, Carrots and Potatoes
This is a lovely mild, creamy soup that is very filling.
Serving Size: 4
Ingredients:
- 4 potatoes, peeled and cut into pieces
- 2 Tbs. oil
- 1 onion, cut in pieces
- 1 red bell pepper, cut in pieces
- 1 tomato, cut in pieces
- 1 – 1 & 1/2 cups tomato puree, the one in a carton, not the little cans of condensed puree
- 8 young, thin carrots, peeled and sliced
- 1 – 1 & 1/2 cups frozen peas, thawed
- 2 cups water
- 2 vegetable bouillon cubers
- 1 cup plain soy yogurt
Directions:
- Cook the carrots al dente.
- When done, remove from the water and set aside.
- Cook the potatoes al dente using the same water.
- When done, remove from the water and set aside.
- Add enough water to the used cooking water to make 2 cups of liquid.
- Add the 2 bouillon cube and allow to dissolve.
- Meanwhile, in a large pot, saute the onion and bell pepper pieces until they begin to soften.
- Don’t allow them to brown or burn.
- Add the tomato pieces.
- Add the bouillon and bring all to a soft boil.
- Add the tomato sauce.
- Remove fro the heat and puree. (I use an immersion blender)
- Add the soy yogurt and once more puree to blend well.
- Taste and season with spices and herbs of choice.
- Add the carrot and potato pieces and once more warm the soup.
- Shortly before serving, add the thawed peas.
Notes:
When testing the flavor, I found it so nice, I did not add additional salt pepper or other spices. However each may choose to season according to their “taste”.