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Creamy Roasted Red Pepper and Tomato Soup with Carrot Sesame Balls

Updated: Jun 7, 2018

Red Pepper & Tomato Soup

Vegan soup straight from Minimalist Baker | Serves: 4 | Time: ~30 min


2 large #RedBellPeppers (left whole)

1 28-ounce can crushed or peeled #tomatoes in juices

1 6-ounce can tomato paste

1 cup water (sub up to half with extra coconut milk for creamier soup)

1 14-ounce can light #CoconutMilk (use full fat for creamier soup)

1 1/2 Tbsp dried dill (or 3 Tbsp fresh dill, minced)

1 Tbsp garlic powder

1 tsp dried basil or 2 tsp fresh basil, minced

1/2 tsp each sea salt and black pepper

3-4 Tbsp coconut sugar

optional: Pinch red pepper flake (for heat)

According to Whole Foods, red bell peppers are a top source of Vitamin A, which is critical for good vision.


Roast red peppers in a 500 degree oven (on a foil-lined baking sheet) or over an open flame on a grill or gas stovetop until tender and charred on all sides - about 10-15 minutes in the oven, or 5 minutes over an open flame. Then wrap in foil to steam for a few minutes. (I went with the grill)

In the meantime, add remaining soup ingredients to large pot and bring to a simmer. Then unwrap red peppers, let cool to the touch, and remove charred outer skin seeds and stems. Add to soup.

Transfer to blender or use immersion blender to purée soup. Then transfer back to saucepan/pot and bring to a simmer over medium-low heat. Taste and adjust seasonings as needed, adding more coconut sugar, red pepper flake for heat, basil, garlic powder for overall flavor, or salt for saltiness.

Let simmer on low for at least 10 more minutes. The longer it simmers, the deeper the flavor develops.


According to Healthline, tomatoes can reduce risk of heart disease and cancer.


I ended up 1/4-ing and 1/3-ing items below to make fewer. I cut out some ingredients that had very small measurements. Go to the link for the full recipe.

1 cup packed, squeezed grated #carrots- about 4 medium size carrots

3/4 cup panko

1/4 cup grated cheddar (I used soy-free vegan mozzarella)

1 egg (I used 2 vegan "neat eggs")

1/2 tbsp coconut aminos

1 tsp fresh grated ginger

1/4 small brown onion, finely diced (I used yellow)

1 garlic clove, finely chopped

Very small handful of fresh herbs (coriander was suggested, and this idiot forgot all together)

4 Tbsp sesames

Also According to Whole Foods, carrots support bone health.


Preheat oven to 350 F.

Prepare two baking sheets covered with baking paper. Set aside.

Place the sesame seeds into a bowl. Set aside.

Peel and wash the carrots and using a grater, grate the carrot. Measure 3 cups of packed, grated carrots. Make sure you squeeze out the extra carrot juice.

Place the grated carrots into a large mixing bowl and add the cheese, panko crumb, eggs, herbs, onions, garlic, soy sauce, ginger, chilli flakes.

Use your hands or a spoon to combine. If too moist, you did not squeeze out very well the carrot juice, add more crumb one tablespoon at a time until you are able to forms balls with your hands.

Form balls - golf size balls - rolling the mixture in your hands palms.

Dip/roll each carrot ball into sesame seeds to cover half of the carrot balls.

Place each balls onto a baking sheet covered with baking paper. Leave a space of 1/2 inch between each of the balls.

Bake for 20-25 minutes or until the sesame balls are firm and golden on the outside. The sesame seeds should be slightly roasted and crispy too.

Serve immediately.

What I ate and drank today (5/10/2018)

2 cups of decaf

72 oz of water

1 beer

Pepper soup with sesame carrot balls

Leftover broccoli burger with broccoli slaw


~3 miles of walking (carrying a heavy laptop all the while)

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