A Lightning-Fast Soup Recipe For Your Busiest Days

Photo: Courtesy of Impatient Foodie.
As many of you know, I've been working as Refinery29’s executive food editor since February of this year. One of my biggest personal takeaways from this experience is how ridiculous and out-of-touch cooking and lifestyle websites or magazines can be. I had an inkling of this prior to my role at R29 (it’s one of the main reasons I started Impatient Foodie), but it wasn’t until I was working in an office, day in and day out, that I fully grasped the extent of the ridiculousness.

I mean, I get the whole aspirational thing, but please — who has the time for most of this stuff? Occasionally, I find that the advice given is so inaccessible, it borders on absurd. For example, just a few mornings ago, I saw an article online that was like, “Unwind from a long day with these recipes that take one hour.” I don’t know many people who would want to stand over the stove for an hour when they get home after "a long day." Most nights, yogurt is my dinner, followed by Ally McBeal reruns on Netflix (don’t you judge me), followed by a hard crash into bed. Oh, the glamorous life.
All this is to say: When the culinary stars align, and you discover a recipe that is relatively effortless and fast and also yields a healthy and yummy dish, pounce on it. This tomato-pepper soup is a perfect example: Slice up the vegetables, throw them in the oven, go take a shower or watch 20 minutes of some brain candy, add your roasted vegetables with one can of coconut milk in a blender, and BOOM, dinner is served. You don’t even have to heat the soup up again, because the heat from the roasted vegetables does that for you. Now that’s what I call impatient.
Red Pepper, Tomato, Sweet Potato & Coconut Milk Soup

2 red peppers, sliced into quarters
2 tomatoes, sliced into quarters
1 sweet potato, sliced into cubes
1 (14.5 oz ) can of unsweetened coconut milk
1/2 a lemon
Handful of basil, minced (optional)
Salt to taste
1. Slice and dice up your sweet potato, tomato, and red pepper and place on a baking sheet (don’t over-crowd; you might need two baking sheets).

2. Cover the vegetables in about 2 tablespoons of olive oil, coat everything evenly, sprinkle with salt, and roast in the oven at 400ºF for 20 minutes.
3. While the veggies are roasting, mince up your basil and set aside.
4. Once the vegetables are done cooking, put them in a blender with the coconut milk (you might need to do this in batches). Blend until very smooth.

5. Add in the juice from 1/2 a lemon and salt to taste.

6. Heat over the stovetop, if you feel it’s necessary (I did not; the heat from the roasted vegetables was enough).

7. Serve immediately with minced basil. You could also add some greek yogurt or crème fraiche as a garnish.

Next: Yes — A Pasta Cake Is A Thing — Here's How You Make It

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