1 tablespoon light olive oil
1 tablespoon unsalted butter
1/2 cup red onion, chopped
2 medium cloves garlic, crushed
1/2 cup carrot, chopped
1/2 cup celery, chopped
4 large red bell peppers, chopped
2 cups organic chicken broth
1 tablespoon tamari
1/4 teaspoon ground cayenne pepper
1/4 teaspoon curry powder
2 teaspoons agave nectar
1 cup silken tofu
1/2 cup tomato paste
Sea salt & fresh ground black pepper
1 tablespoon fresh basil, finely chopped
Fresh basil, for garnish

In a large saute pan, heat butter and olive oil over medium heat. Add onion, garlic, carrot, and celery; saute for 3 minutes. Add bell peppers, and continue to saute for 3 more minutes. Add chicken broth, tamari, cayenne, and curry; reduce heat to low, and cook covered for 10 minutes or until tender. Uncover, turn heat off, and allow to cool for 10 minutes. Transfer to a blender, add agave nectar, tofu, and tomato paste; blend until smooth. Transfer to a medium sized sauce pan, add chopped basil and bring to a boil. Reduce heat, divide into seperate serving bowls. Garnish with fresh basil, greek yogurt, or shredded cheese. Red bell peppers are an excellent source of vitamins A and C.

Creamy Red Bell Pepper Soup