Roasted Pepper and Carrot Soup
This soup is definitely colorful with red from the bell peppers, orange from the carrots and gold from the curry powder. I can’t guarantee that it will help with your eyesight, but it will definitely catch the eyes of picky little eaters (and grown-ups!) who claim that they don’t like veggies.
This soup starts with roasted bell peppers, which I always have on hand for salads and sandwiches. They are also great to snack on, drizzled with some olive oil and balsamic vinegar. The sweet bell peppers become even sweeter in the oven. Their charred skin, which you will eventually peel off, lends this deep smokiness I didn’t think can come from vegetables. Jarred roasted bell peppers are available at most grocery stores. But they are so easy and much less expensive to make at home. Roast a few extra peppers when you are making this soup. The roasted peppers with their skin and seeds removed will last for up to four days in the fridge.
It may seem a bit strange to add curry in a vegetable soup. But curry, which is a blend of spices that include cumin, cardamom and cinnamon, enhances the smokiness from the bell peppers and brings out the sweetness from the carrots. The soup ends up sweet, creamy and warm.
Definitely give this a try. If not for the good-for-you nutrients, then for the happy colors, which will brighten up any cold winter day.
Roasted Pepper and Carrot Soup
Adapted from Vegetarian Times magazine, February 2010
- Red bell peppers, 2 large, about 1 pound
- Olive oil, 2 tablespoons
- Curry powder, 1/2 teaspoon
- Bay leaf, 1
- Onion, 1 large, sliced
- Garlic, 4 cloves, peeled and sliced
- Carrots, 2 large, sliced
- Salt, 1 teaspoon
- Lemon juice, 2 tablespoons
Heat up broiler. Place bell peppers on a baking sheet and set the baking sheet on a rack closest to the flame. Let the flame char up the peppers for 15 minutes, turning the peppers with tongs every 5 minutes. Transfer the roasted peppers to a bowl and cover with plastic wrap for 10 minutes to steam. When peppers are cool enough to handle, rub off blackened peel and remove seeds.
Heat oil in a 2-quart saucepan over medium heat. Add curry powder and bay leaf, stir for 10 seconds. Add onion, carrots, garlic and salt. Cover and cook 10 minutes, or until the onion is translucent.
Add 4 cups of water to the saucepan and bring to a boil. Reduce heat to medium-low and simmer, covered for 25 minutes. Discard the bay leaf.
Transfer carrot mixture to blender, add bell peppers, reserving a few slices of roasted peppers for garnish if you want. Puree everything until smooth. Stir in lemon juice. Ladle the soup and garnish with bell pepper slices, if using.
Serves 6 as a first course or 4 as a main course with crusty bread.
Love the new look E! Next time you visit I encourage you to bring your cookbooks…