The combination of tomato and coconut gives this soup a hint of sunshine even on the coldest of days.

Serves 2 generously

INGREDIENTS

• 1 tbsp. sunflower oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 small green bell pepper, seeded and chopped
• 1 small red bell pepper, seeded and chopped
• 2 bay leaves
• 2 tsp. paprika
• 3 cups tomato juice
• 1/2 cup tomato paste
• 2 tsp. dried thyme
• 3 cups vegetable bouillon
• 1 (15-oz.) can coconut milk
• 1/2 cup long-grain rice
• 1 (15-oz.) can red kidney beans
• Sea salt and black pepper

FOR THE CROUTONS:

• 3 cups day-old bread cubes
• 2 tbsp. olive oil
• 2 tsp. paprika
• 1/2 tsp. dried thyme

INSTRUCTIONS

1. Heat the oil in a large saucepan, then add the onion and cook over medium-high heat for 5–7 minutes until the onion is soft.
2. Add the minced garlic, celery, carrots, green and red bell peppers, bay leaves, and paprika, and continue to cook for another 5 minutes.
3. Stir in the tomato juice, tomato paste, and thyme leaves, then cook for 5 minutes.
4. Add the bouillon, coconut milk, and rice. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes.
5. Add the kidney beans and cook for another 15 minutes.
6. Remove the bay leaves and season to taste with salt and pepper before serving garnished with croutons.
7. To make the croutons, toss the cubes of stale bread with the olive oil, paprika, and thyme.
8. Spread in a single layer on a baking sheet, and bake at 375°F for 4–5 minutes until golden brown.

VARIATIONS:

CARRIBEAN BLACK BEAN AND RICE SOUP:

• Prepare the basic recipe, using canned black beans in place of the kidney beans.

CURRIED BEAN AND RICE SOUP:

• Prepare the basic recipe, using 1–2 tablespoons medium curry powder in place of the paprika and thyme. Omit the croutons and serve with flat bread.

CARRIBEAN BEAN AND WILD RICE SOUP:

• Prepare the basic recipe, using wild rice in place of the long-grain rice.

CREOLE BEAN AND RICE RECIPE:

• Prepare the basic recipe, using smoked paprika in place of paprika and adding 1/2 teaspoon oregano, 1 teaspoon cumin, and a pinch of cayenne pepper. Slice 1/2 pound vegan sausages into the soup 15 minutes before the end of cooking. (Smoked or spicy sausage varieties would be the best choice.)