This is a lovely mild, creamy soup that is very filling.

Serving Size: 4


  • 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


  1. Cook the carrots al dente.
  2. When done, remove from the water and set aside.
  3. Cook the potatoes al dente using the same water.
  4. When done, remove from the water and set aside.
  5. Add enough water to the used cooking water to make 2 cups of liquid.
  6. Add the 2 bouillon cube and allow to dissolve.
  7. Meanwhile, in a large pot, saute the onion and bell pepper pieces until they begin to soften.
  8. Don’t allow them to brown or burn.
  9. Add the tomato pieces.
  10. Add the bouillon and bring all to a soft boil.
  11. Add the tomato sauce.
  12. Remove fro the heat and puree. (I use an immersion blender)
  13. Add the soy yogurt and once more puree to blend well.
  14. Taste and season with spices and herbs of choice.
  15. Add the carrot and potato pieces and once more warm the soup.
  16. Shortly before serving, add the thawed peas.


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”.