After roasting the red bell peppers for this soup from this month's Vegetarian Times the rest comes together pretty quickly. It is nicely spiced and beautifully colored. I served this up with some toast with a roasted garlic butter spread (mash roasted garlic add melted Earth Balance, stir, then place in fridge and allow to harden). Perfect warming soup for this time of the year!
I'm in my mid-twenties and currently living in San Francisco, CA. Since becoming vegan (over 3 years ago now) I have found that I love to cook; this is my food journal, what I make for myself and my loved ones (both family and friends). I welcome you!