Tuesday, April 26, 2011

Creamy OrangeyRedYellow Chowder

This recipe is based upon one in the Color Me Vegan cookbook we recently purchased when attending Colleen's book signing. I of course made an ass of myself by screwing up the story of a friend of mine whose sister in law is a friend of Colleen's, and mixing up the ex-wife with the current wife. No wonder she looked confused at my story!

Anyhow, some of the recipes in the cookbook have like, 3 ingredients which always gives me pause, I am not sure (aside from broiled asparagus with tamari and toasted sesame oil), how a three ingredient recipe could ever be good, but this one had a lot of ingredients and so looked promising. Also, we had both roasted red peppers and carrots on hand. We also had a sweet potato, rather than regular potatoes so I decided to diverge somewhat from her recipe and do my own thing. Why normal rather than sweet potatoes are used in the "orange" chapter of the book is unknown.

It turned out super duper yummy and we both loved it a LOT!

So, the photo doesn't look so hot, but man, is this a GOOD soup.

Creamy OrangeyRedYellow Chowder


2 onions, chopped
1 tsp thyme
1 small sweet potato (about 1.5 cups diced) diced into 1/2 inch dice
4 cloves garlic
3 carrots, peeled & diced
2 roasted red peppers, seeded & chopped
1/2 cup vermouth
1/2 tsp salt
3 cups water
1 cup frozen corn
1/2 cup cashews ground into a powder

In a soup pot, place the onions, carrots, sweet potato, vermouth, salt, thyme and garlic and saute for about 10 mins. Then add the water and roasted red peppers, and simmer for about 20-30 minutes or as long as it takes your sweet potatoes and carrots to get tender. Then add your frozen corn and stir till its no longer frozen, and the 1/2 cup ground cashews. Then use an immersion blender to blend some of the stew, leaving some of it chunky. You will be happy to eat this soup, because its yummy!