Curried Yellow Pepper Soup

22 Feb

Dinner Saturday night — a curried yellow pepper soup — happened like this.

Step 1:

Step 2:

Step 3:

Now, the backstory. Saturday was very, very cold, so I wanted to eat something very, very warm.

I pulled out The Moosewood Restaurant Cooking for Health cookbook, an oft-neglected book in my cookbook collection, and found the recipe for Curried Yellow Pepper Soup. I’m so glad I did. The end result was a savoury soup with a hint of sweet and a kick of spice. With a couple of multigrain rolls for dipping, it was a satisfying meal to keep the cold at bay.

Curried Yellow Pepper Soup

  • 1 cup chopped onions
  • 2 tbsp vegetable oil
  • 1 cup finely chopped carrots or peeled sweet potatoes
  • 1 apple, peeled and chopped
  • 3 yellow or orange bell peppers, chopped (4 to 5 cups)
  • 1 tbsp grated peeled ginger root
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cinnamon
  • 1/8 tsp cayenne
  • 2 cups water or vegetable broth
  • 1 cup coconut milk
  • 1 tbsp lime or lemon juice
  • 1/2 tsp salt

In a soup pot on medium heat, cook the onions in the oil until softened, about 5 minutes. Add the carrots and apples and continue to cook, stirring often, for about 10 minutes. Stir in the bell peppers, salt, ginger, turmeric, cardamom, cinnamon and cayenne, and cook for a minute, stirring constantly. Add the water or broth and stir well. Cover and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 10 minutes.

Stir in the coconut milk and lime juice. In a blender, puree in batches until silky smooth. Add salt to taste.

Enjoy.

~Michelle

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3 Responses to “Curried Yellow Pepper Soup”

  1. charlywalker February 22, 2011 at 9:30 am #

    Looks good…where did the curry come in??

    spread the humor: charlywalker.wordpress.com

  2. Christine February 22, 2011 at 4:58 pm #

    This looks super delicious and warm it’s cold here in Edmonton too (surprise, surprise!).

    Happy to find your blog today!
    🙂 Christine

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