It is difficult not to love fall. Even as I prepare to leave for my trip in paradise tomorrow, I can’t help but wonder if I will be missing the very best part of the season. The temperature during the day is still warm in the northwest-high 70’s, while the mornings are starting to become nippy. I can visualize one of my favorite running trails with the heavy fog setting in across the valley and that golden autumn sun shining overhead. There is nothing quite like an autumn sun.
Some of my best fall memories are from high school football games. I loved being in the stands with my best friends surrounded by a strong, fierce and fun loving community of highly spirited classmates. Overlooking the football field was a neat crescent row of tall cedar trees casting sharp black silhouettes against the flawlessly clear blue sky. Breathing that beauty in with good company and a big win at the end of the night was like nothing else I have experienced.
After a pretty illustration, I can sadly almost always fit my stomach into the equation in one way or another. This brings me to soup.
Simple and sweet. Or in this case, spicy!
Soup is a your diet’s saving grace when you get the evening munchies. While comforting, it is also nutritious, low calorie, easily digestible, and soothing for those chilly fall days.
Spicy Roasted Tomato Red Pepper Soup
3 roma tomatos
1 red pepper
½ tsp himilayan salt
1/4tsp. cayenne pepper
¼ tsp. chili flakes
Zulu African Mix 1/8 tsp
2 garlic cloves
1/2 cup basil (or omit and add 1 cup of fresh basil to food processor)
½ yellow onion
1 large carrot
1 ½ cup hemp milk
¼ cup tomato basil sauce
2 tablespoon brown sugar
1 tsp. paprkia
Side: Gluten Free Rosemary Walnut Bread & Tea!
Slice up the tomatos and red pepper. Lay on a baking sheet. Drizzle about a tablespoon and a half of olive oil over the tomatos and red pepper. Sprinkle with Himalayan salt, chili flakes, and cayenne pepper. Bake at 350 for about fifteen minutes.
While your red veggies are roasting, cut up your carrot and half an onion. Cut up your 2 cloves of garlic into small pieces, but do not mince unless desired. Heat up a frying pan and add three tablespoons of water. Begin sauteing the carrot, onion, basil and garlic. Sprinkle with zulu african spice mix. Saute for about twenty minutes.
Add hemp milk, tomato sauce, brown sugar and paprika to food processor. When finished roasting and sauteeing, add ingredients to hemp milk and tomato sauce in the food processor. Mix until smooth.
Empty ingredients into a pot and simmer for about fifteen minutes.
*To substitute the zulu african spice mix, trying adding liquid smoke.
Complements of yours truly and my main man, Shane.