By: Donna Wormser
Ingredients:
3 red peppers
1/4 cup grated carrots
1 onion finely chopped
2 cups chicken or vegetable stock
2 cups organic coconut milk
15 oz. tomato sauce
Optional ¼ cup spelt flour
Optional additions-sweet potato, butternut squash or tomato
Spices or herbs to taste
Directions:
1. Cut peppers lengthwise, remove and discard seeds and veins. Lay peppers cut side down broil 4-6 inches from heat until skins are blackened all over. When the peppers are cool enough to handle, pull off and discard skins.
2. In a 3-4 quart pan over medium to high heat stir onions in water until limp.
3. Stir in peppers, carrots and anything else you want to add and continue cooking for another 3 minutes.
4. Add spelt and continue cooking …..add stock, milk and tomato sauce, stir until mixture boils and is slightly thickened about 10 minutes.
5. Stir in your herbs and spices and YUM YUM YUM