Presently, I am in Weeks 3/4 of the Cleanse Phase of my Body Rejuvenation Cleanse (BRC), and there are so many wonderful things happening to my body. In the dead of winter and my energy is burning steady and even, with long nights of deep, relaxing sleep. My mood is good, despite this extended snow fest we are having here in New Jersey. I wake in the morning feeling clear, focused and positive about what I can accomplish in the course of the day and then I go out and get it done. With so much to do preparing to take the BRCleanse online for a live 5-week program, which you can view HERE, I also have to cook my three meals a day! And, believe me, there is no doing the Cleanse Phase without spending time in the kitchen. Such a joy!
So, while cruising the aisle’s of my local foods market I was reading soup container labels, hoping (yes, yes, I should know better), that there was a quick heat-up-and-go, Cleanse worthy soup I could buy. Well, needless to say the packaged food world is made up of additives and preservatives, with high doses of salt thrown in for good measure. Determined to make a quick and easy soup I returned home, pulled the following ingredients out of my cupboard and created this really delicious meal, that 1. Is even better the second and third days. and 2. Can be used as a base to add extra vegetables or fish.
Hope this inspires you in your quest for culinary satisfaction.
Red Pepper Coconut Cream SoupServes 4
1 14.5 ounce can organic Diced Tomatoes with Basil and Garlic (I used the Glen Meir brand)
1 12 ounce jar Roasted Red Peppers, drained and rinsed (I used the organic Mancini brand)
1 13.6 ounce can Coconut Milk (I used the organic Thai Kitchen brand)
2 tablespoons Thai Red Curry Paste (Thai Kitchen brand)
1 cup water
1. Open cans and jars, rinse peppers, add all to a medium saucepan including the curry paste.
2. Heat to a low simmer and cook for 5-10 minutes or just to heat through.
3. Using an immersion blender puree until smooth or leave a bit rough according to your taste for texture.
4. Serve warm topped with any of the following: toasted pine nuts, minced cilantro, roasted almond slivers, or toasted coconut.
Served smooth and simple is just fine too.