2 medium onions, sliced
1 tablespoon olive oil
2 cloves garlic, minced
3/4 teaspoon cumin
1/2 teaspoon red pepper flakes
1/4 teaspoon coriander
6 cups vegetable stock
4 acorn squash, roasted OR 1 butternut squash, roasted
2 red bell peppers, roasted
1 (14-ounce) can light coconut milk
1-1/2 teaspoons tarragon
Salt, to taste
Pepper, to taste
Squeeze of lemon juice, to taste
Dash mesquite (optional)
1. In a large soup pot, cook the onions in olive oil until onion is translucent. Add garlic; saute 1 minute. Add cumin, red pepper flakes, and coriander; saute 1 minute.
2. Add vegetable stock, squash, and red bell pepper to pot; simmer for 15 to 20 minutes.
3. Add coconut milk, tarragon, salt, and pepper; simmer for 10 minutes.
4. Squeeze in lemon juice and add mesquite, if desired. Blend in blender or with a hand blender (way easier!).
Source of recipe: I miss old smoky! I have loved smoked salmon on bagels for as long as I can remember. Now I'm always striving for that ever sweet smoky flavour in my vegan cooking. I came up with this soup and it is delicious! Cumin lends to squash very well and it is what gives this soup the "smokiness" factor. I wonder if putting a dash of mesquite (liquid smoke) would make it even smokier, I put it on the ingredient list as an option, I haven't tried it, but you are welcome to give it a try. My favourite part of this soup is that it's the best orange colour ever! The pictures don't do it justice seriously!