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