Tuesday, April 28, 2009

roasted red pepper soup

Sorry to tease you all with mention of this recipe for weeks now (hi Penny!). I'm sure you'll agree that it was worth the wait. This is the only soup that Simon will eat and he requests it several days a week. I'll make a HUGE pot of soup and freeze it in small portions for him.


Roasted Red Pepper and Garlic Soup


Remove stem and seeds from peppers and cut into chunks. (See that white knife? It's crazy sharp. It's a wonder that I still have all ten fingers, cause I'm not exactly graceful in the kitchen. Creative, but not graceful.)

Place peppers in an oven safe dish along with the head(s) of garlic. Drizzle with extra virgin olive oil (good) or extra virgin coconut oil (better).

Roast at 400F for 1 hour or until soft and starting to blacken.

Once cool, cut off the tops of the garlic and squeeze out the cloves (beware hot garlic). Place roasted peppers and garlic in a pot along with a can of diced tomatoes.

Add chicken stock and water to cover. Bring to a boil then reduce to a simmer.

Add 1 heaping tablespoon of Red Curry Paste, 1-2 tablespoons of basil (fresh basil would also be delish), and 1-2 tablespoons of honey (not pictured).

Blend with an immersion stick blender or in batches in your blender (be careful).

Add two cans of coconut milk. You could use also use heavy cream, but you'd lose that subtle coconut flavour that goes so well with the curry paste. Or you could use regular milk, but you'd be lame. Blend again after adding the coconut milk. Heat through.

Serve with 5 minute artisan bread (I'll take pics the next time I make some) and be amazed that what ultimately amounts to a pot full of pureed veggies can taste so UNBELIEVABLE.

Roasted Red Pepper and Garlic Soup
(for a single batch)
- 6 red bell peppers
- 1 head of garlic
- 1 white onion (which we omit because of Simon's allergies)
- oil for roasting
- 4 cups of chicken or vegetable stock
- 1 large can of diced tomatoes
- 1/2-1 Tbsp red curry paste
- 1/2-1 Tbsp of dried or fresh basil
- 1 Tbsp of honey or other sweetener
- 1 can of coconut milk
- salt and pepper to taste

Chop and roast veggies. Combine roasted vegetables, tomatoes, and stock in a large soup pot. Bring to a boil. Reduce to a simmer. Add curry paste, basil and honey. Blend. Add coconut milk. Blend. Heat. Serve.

Other than the advance thought needed to roast the veggies earlier in the day, this really is an easy, easy recipe. If you try it, let me know what you think.

4 comments:

  1. All ingredients have been added to my list for groceries this week!! :o) Thank you Amy!!
    I'll be back to write down the recipe.......
    MUAH!!!

    ReplyDelete
  2. Oh, yum! That looks delish!

    ReplyDelete
  3. I came a visiting from Penny's blog :) I made this soup for lunch today..VERY TASTY!!! I did change a few things because I only had red pepper sauce on hand which I added generously. I also added one more cube of chicken broth to the mix (trying to avoid too much added salt). I did add the onion as well (yummy)..I'm glad you mentioned that it freezes well because I plan to make big pots of it..lol. Thanks for sharing :)
    Renee (TOK group)

    ReplyDelete
  4. You have mentioned this recipe so many times I just have to make it! It sounds so good. I will do it this weekend :)

    ReplyDelete

Comments satisfy my need for validation. LEAVE ONE!