Soup season is here! I know you can?t see me, but I?m doing a soup dance in my kitchen. I?m shivering, but I?m dancing. Winter weather and I definitely aren?t friends. But since summer is light years away, I?ll learn to be content with receiving warmth via a creamy, comforting bowl of soup. Because really, what else can we do besides hunker down and ride this winter out"

I seemingly always have soup on the brain, and this week was no exception. After the outside temperature dropped a few days ago, I set out to make a soup that?s a little bit sweet and a little bit tangy ? and this is it. I will tell you, though, that this soup is the reason I bought myself a Vitamix. During the testing of this recipe, my blender self-destructed and half of this soup ended up on my pants and all over my kitchen cabinets and floor. It was quite the scene!
I tend to avoid cooking with red bell peppers because they?re so darn expensive (why are they double the price of other bell peppers"!) But I allowed myself the luxury for this recipe and I?m so glad I did. Red peppers are the sweetest of all the bell peppers and, when roasted, take on an even more intense flavor.

Blended with roasted cauliflower, vegetable broth, and a few pantry staples, this simple soup has surprisingly complex flavor. Non-dairy yogurt adds a tangy zip, and it elevates this recipe to next-level tasty. You can use coconut or almond yogurt ? just make sure it?s plain and unsweetened. Oh, and don?t be afraid to ...