From Swim Cafe
[Ed: This was just deee-licious, the crisp flavors of red pepper and asparagus balanced over a sweet base of coconut milk. Coconut milk’s an underappreciated staple of vegan cooking; henceforth I shall give it the respect it so richly deserves.]
Ingredients3 cans coconut milk 3 red bell peppers juice of one lemon 1 celery stalk 1 whole red onion 1/3 bunch asparagus 1 pint vegetable broth 2 tablespoons minced garlic 2 teaspoon coriander 1 mint leaf, chopped fine 7 – 8 basil leaves olive oil salt and pepper to taste
Heat olive oil to point of fragrance. Saute garlic, 2 diced red peppers, celery and onion in the oil; add vegetable broth and blend until smooth. Add coconut milk, lemon juice, coriander, and herbs.
Roughly chop the remaining red pepper; sweat over low heat. Blanch and shock the asparagus; chop into approximately one-inch lengths.
Add the vegetables to the soup, season with salt and pepper to taste. Simmer at least 10 minutes.