TOMATO COCONUT RICE and CARROT PEANUT SOUP

This one goes out to Andrew's mom, whom we made it for the other night.
It's ALWAYS GOOD and generally, people have all the ingredients kicking around
in their cupboard. I pair it with hot sauce glazed tofu from the Veganomicon-- but it's nice with some cashews sprinkled on top or whatever other protein source you fancy.

TOMATO COCONUT MILK RICE
2 Tbsp peanut oil
1/2 medium onion, chopped
1-2 tsp hot sauce (or more if you like heat!)
1 cup arborio rice
1.5 cups coconut milk- for a less richer version, mix veg. broth with coc. milk
1.5 cups of chopped tomatoes(canned is fine for this)
1 tsp sea salt
1-2 cups veggie broth

saute onion in the oil and hot sauce til translucent
add rice, stir to coat grains in oil
add coconut milk, tomatoes, and salt
stir continuously until rice is cooked and mixture is thick, cohesive, and creamy.
Add the broth as you go to prevent rice from sticking.
ENJOY!!
(serves 3-4)

And hey- why not share this one too- a great soup, though we always tinker with it a bit (more hot sauce etc.)- I like it on cous cous.

PEANUT CARROT SOUP
Ingredients
1 tbsp canola oil
2 onions, chopped
1 stalk celery, chopped
2 lb organic carrots, sliced fairly thinly (don’t go crazy, but you
don’t want thick chunks, either. Shoot for 1/4-1/2 inch slices.)
2 cloves garlic, minced
1/4-1/2 tsp crushed red pepper flakes, depending on how spicy you like
it (or use a fresh chile, stemmed and chopped)
1 tsp coarse salt
6 cups water
1/2 cup all-natural peanut butter
3 tbsp soy sauce
juice of half a lime

For garnish: chopped cilantro, crushed peanuts, lime wedges

Directions
Heat the oil in a large heavy pot over medium high heat, then add the
onions, celery, carrots, garlic, salt, crushed red pepper flakes and
saute until the onion softens, about 5 minutes. Add the water and
bring to a boil, then reduce the heat and simmer until the carrots are
soft, about 25-30 minutes.

Add the peanut butter, soy sauce, and lime juice, and stir until the
peanut butter melts into the soup. Puree the soup until smooth, using
either an immersion blender or a food processor/blender (if using the
latter, you’ll need to puree in batches.) Taste the soup and adjust
the salt, if needed (though I usually find the 1 tsp originally added
is enough.)

Serve garnished with chopped cilantro, crushed peanuts, and/or lime wedges.

Serves 6-8.