Vegan Roasted Red Pepper + Carrot Soup

Spring is an unpredictable season. It is beautiful, but can also be wet and gloomy this time of year. It's funny in Seattle this April was so hot and dry and now May is the "April Showers" month. No matter how much it rains, we must appreciate that water is life, and that it ignites the beauty of our fertile land in the Northwest. 

We must celebrate the rain, and discover how to stay warm even during the chilly spring. 

A warm and vibrant soup for spring can help us through this rebirth time. As I've said many times, I believe spring is our "detox" season, and you don't need supplements or starvation juice programs to cleanse your inner world. 

All you need is Whole Foods combined with powerful spices and herbs. The more produce you consume our bodies naturally detox ourselves with it's fiber, nutrients and minerals. 

"If you truly get in touch with a piece of carrot, you get in touch with the soil, the rain, the sunshine. You get in touch with Mother Earth and eating in such a way, you feel in touch with true life, your roots, and that is meditation. If we chew every morsel of our food in that way we become grateful and when you are grateful, you are happy." 
-Thich Nhat Hanh

Flowers from nature always inspire me. It is the art produced from our Creator. And I see vegetables produced in a similar light. It is our mind, body and soul that thrives on getting in touch with the planet. 

The more we interact with nature, the more in touch we get not only with the planet, but ourselves as well. We become mindful. We become more aware. And we prioritize things in our life differently. We view life through a different lens. 

Last year while visiting my family in Cleveland, I found this beautiful 1960's deep orange dress. With no major damage, I fell in love and it reminded me a bit of red peppers and carrots. The vibrant color reminded me of the warmth of summer. 

The zinnias is a local person's yard in Seattle blossomed with vibrance, and the deep orange flower matched the same color as the dress. I chatted with the owner on his front lawn, and I commented on how much I adored his yard and asked if I could take some pictures. 

He agreed and even let me into the side of his house to photograph the dahlias. 

I am just blown away at times how the natural is so interconnected in color and energy like a canvas painting from our food to our flowers to our clothes. 

I have this old teal 1950/60's pot that I got from an estate sale a while back and realized that the contrast between the orange-red soup and the pot matched perfectly for the creation of this spring-style soup that provides warmth on those cool and wet spring days. 

The beauty of the spring tulips, which are as colorful as any other flower, made me ponder about how everything is a contrast or a polarity. In the summer when it's hot, we need cooling foods. In the winter when it's cold, we need warming foods. 

"If we chew every morsel of our food, in that way we become grateful, and when you are grateful, you are happy."
-Nhat Hanh

I believe Whole Foods not only connects us with the earth, but usually we eat this food at a normal pace. It makes us a more mindful eater as it's the junk food that "forces" us to "scarf" down the food real fast. 

When working with foods from nature, the whole process in itself is slower. It takes longer to cook but is worth it while savoring every bit. When we slow down, I believe magical things happen. We learn to appreciate life, and the balance that comes with it. We learn to appreciate time and that things in life takes time. 

This dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.

I hope all of you are enjoying spring during this quarantine time, and remember no matter how hard life gets, there is always beauty and good in the world. Enjoy! 

Roasted Red Pepper + Carrot Soup
Prep Time: 7 minutes
Cook Time: 45 minutes

Ingredients:
1-2 tbsp olive oil
2 garlic cloves
1/2 red onion, sliced
3 large carrots, chopped
3 red peppers, quartered
2 russet potatoes, chopped
2 cups of vegetable broth
2 sprigs thyme
1 bay leaf
Salt + pepper to taste
Pinch of curry powder

Directions: 

Preheat oven to 400 degrees. Chop the vegetables and mix with olive oil in a bowl. Pour the veggies on a greased baking sheet and bake for 20 to 25 minutes.

When cooked, puree the veggies with the 2 cups of broth in a blender until smooth and well blended. Add more broth as needed if the mixture is too thick. Pour the mixture into a pot, and mix in the spices. Simmer the soup for 15-20 minutes until fragrant with spices! 

Let's Connect! Enjoy these other carrot + pepper recipes! And you can find me on Etsy at The Elizabethan Closet. 

Orange Carrot Turmeric Immunity Juice

Vegan Carrot Apple Fennel Soup

Raw Collard Green Wraps + Cashew Ranch Dressing

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