This is a soup that really hit the spot this week. I have needed to be on a simple soft diet for a few days, as I've been in the hospital to have a gall bladder procedure. Consequently, I am shuffling around the house with a pillow held to my mid-section, and a supply of easy meals in the fridge.This soup was made on Thursday morning just before I headed to the hospital. It has been lunch and late night snack after my return home.
I first thought that this would be a tomato based soup when I saw the recipe title, but no. This is a thick and rich carrot and red pepper soup with just a hint of tomato and a good dose of curry. The consistency is smooth and velvety, as the soup is pureed in the blender before going back into the soup pot to sit a bit and mature the spices. I told SB that the next time I make it, I'm going to throw a few handfuls of cooked rice and a handful of chopped parsley into the soup just before serving.
So here's recipe - next to nothing calorie-wise and full of vegetable flavour! Enjoy!
Roasted Red Pepper and Carrot Soup
2 very large sweet red peppers, char-broiled, covered for 15 minutes, then peeled and seeded
2 tbsp. olive oil
1 large sweet white onion, small dice
4 cloves garlic, minced
½ tsp hot curry powder
1 bay leaf
1 lb. carrots, peeled and diced small
4 c. reduced salt chicken broth
2 c. water
2 tbsp. tomato paste
½ tsp. Kosher salt
1 tbsp. lemon juice, added just before serving
Making the Soup:
- Broil the peppers until all the sides are blackened. Remove them to a counter top plate and cover tightly for 15 minutes.
- While the peppers are roasting, heat the oil in a deep soup pot and add the chopped onion, stirring frequently. Add the garlic mince and cook for another minute.
- Add the curry powder and the bay leaf, tossing the onions to coat them with the curry. Cook for about a minute, then add the peeled and diced carrots.
- Toss everything together and pour over the chicken broth and water.
- Add the tomato paste and Kosher salt. Stir well to break up the tomato paste, lower the heat under the pot to a gentle simmer. Cover loosely to let some steam escape, as the vegetables cook.
- Just before serving, remove the bay leaf use a hand blender to puree the soup to a smooth thick consistency.
- Stir in the lemon juice and let the soup sit for a few minutes while you prep a salad or bread slices.
- Serve piping hot. I love mine with oyster crackers ...