This post was originally published in 2015.
As many of you know, I have been working as Refinery29’s Executive Food Editor since February of this year. One of my biggest personal take away’s from this experience is how ridiculous and out of touch cooking and lifestyle website/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 out of touch that 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 1 hour.” Here was me:
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 re-runs on Netflix (don’t you judge me), followed by a hard crash into bed. (Oh, the glamorous life.)
All this 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 of that. 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, cause the heat from the roast vegetables does that for you. Now that’s what I call impatient.
In an unrelated side story that involves tomatoes, this mini tomato dish was named after me a few weeks ago!
This modern looking thing was created for me by the Torres Brothers at the opening of Las Rozas Village in Madrid. I can be somewhat of a hard-hearted, skeptical New Yorker, but I have to say having a dish named after you is truly an honor. Some people want songs named after them, I am very happy with my little tomato.
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
HANDFUL OF BASIL MINCED, OPTIONAL
- 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).
- Cover the vegetables in about 2 tbsp of olive oil and coat everything evenly, sprinkle with salt and roast in the oven at 400F for 20 minutes.
- While veg are roasting, mince up your basil and set aside.
- Once veg are done cooking, put them in a blender with the coconut milk (you might need to do this in batches). Blend until very smooth.
- Add in juice from ½ a lemon and salt to taste.
- Heat over the stovetop, if you feel it’s necessary (I did not, the heat from the roasted vegetables was enough).
- Serve immediately with minced basil. You could also add some greek yogurt or crème fraiche as a garnish.