1 medium or 2 small onions, peeled and chopped
3 garlic cloves, coarsely chopped
1/2 each: medium green and red peppers, (stemmed and seeded), the pepper's flesh diced
1 tsp. fresh or 1/2 tsp. dried thyme, plus extra to adjust seasonings at end
2 Tbsp. unsalted butter
3 medium large carrots, peeled and diced
1 medium sized baking potato, peeled and diced
2 c. vegetable broth
1 1/2 c. fresh or 1 c. canned diced tomatoes (include the juices)
1 c. milk (low fat is fine, nonfat is not)
Salt and black pepper to taste
Garnish:
2 Tbsp. chopped fresh parsley or 1-2 tsp. chopped fresh marjoram
1 medium carrot, peeled and coarsely shredded
3 Tbsp. sour cream or Greek (thick) yogurt
Saute the onion, garlic, green and red peppers and thyme in the butter until they are limp and fragrant, over a low heat; this should take 5 minutes or so. If it seems to need more fat, add a tablespoon of olive oil. Add the diced carrot and potato and cook a few minutes long just lightly sauteeing the vegetables and taking the raw edge off. Pour in the broth and tomatoes, bring to the boil, stir well, then reduce the heat and simmer covered until the vegetables are tender, about 20 minutes. Puree the mixture until it is very smooth, then add the milk, salt and pepper to taste, more thyme if necessary, and reheat until it is hot but not boiling. Serve ladled into bowls garnished with a dollop of sour cream or thick yogurt, a pinch of grated carrot, and a sprinkling of parsley or marjoram. Serve immediately.
Serves: 6
Source: Marlena Spieler (marlenaspieler.com)
Prepared by: Heather for the October 2006 meeting.