Recipe: Roasted Red Pepper soup

4-5 red peppers
olive oil
onion, chopped
garlic, chopped
cumin (or other spices as you please)
chicken/beef/vegetable stock, 4 cups
1 medium potato, chopped (to give the soup a bit more body)
sour cream
blender



To roast: cut them in quarters, pulling out seeds and stems. Lay them on a foil covered pan, and put in the oven at around 425 or so, for an hour or until the skins turn black. These could have been a bit more black, by the way.


Put them in an enclosed container for about 10 minutes to let the steam work. (Paper bag, tupperware, pan with tight lid.) Afterward, just pinch the skin with your fingers and pull it off. Presto!

In a pot, saute the onion, cumin, and garlic in the oil until soft, 5 minutes or so. Add the red pepper, potato, and broth, and bring to a boil, then simmer for about half an hour. Put a lid on so you don't lose too much broth.

In a blender, blend the soup in batches.


Return to the stove, and warm back up. You can either leave the soup here and garnish with cilantro and sour cream when you serve it, or you can add a few dollops of sour cream to be cooked into the soup. I chose the latter:


Unfortunately, I only had a few medium sized peppers, so I only got four servings for lunches this week. But it is SO tasty and worth the effort!


I also made a batch of my carrot ginger soup.....there's a whole post on this, but here are a few pics anyway. :)









Carrot ginger, and roasted red pepper. Awesome combo!


What a lovely kitchen counter.