THIS SOUP IS SO GOOD!!!!!!!!
If all of the recipes from my new Eat-Clean Diet Cookbook, are as good as this one, I am going to be one happy, well-fed, healthy lady.
- 10–12 medium sweet red bell peppers, halved, seeds discarded
- 3 Tbsp olive oil, rice bran oil, or avocado oil
- 1 medium yellow onion, peeled and finely chopped
- 1 large sweet carrot, peeled and diced
- 2 large cloves garlic, peeled and crushed
- 1 medium Yukon Gold potato or sweet potato, peeled and diced
- 2 tsp fresh thyme
- 1 Tbsp fresh basil
- 4 cups low-sodium, low-fat chicken or vegetable stock (gluten free if necessary)
- 2 bay leaves
- 2 tsp red wine vinegar
- 1/8 tsp cayenne pepper
- sea salt and fresh ground black pepper tp taste
- 1 basil leaf (for garnish)
- A dollop of low-fat plain yogurt (for garnish)
- Preheat broiler. Place red peppers cut side down on baking sheet(s). Lightly coat the outside of each pepper with oil of choice. Place baking sheet(s) under the broiler and cook until the skins blacken. Remove the broiler and place all peppers in a large bowl immediately. Cover tightly with plastic wrap. This helps the peppers sweat, which loosens the skins. Wait until the peppers are cool enough to handle and gently remove the skin from each. Put skinned peppers in a bowl and set aside.
- In a Dutch oven or stock pot, heat 1 Tbsp oil of choice over medium heat. Add the onions and carrot and cook until the onion is soft and translucent. Add the garlic and saute briefly. Add potato or sweet potato, herbs, stock, skinned, roasted peppers, and bay leaves. Simmer until all vegetables are soft. When ready, remove the bay leaves and puree the soup until it is smooth. Add vinegar and cayenne pepper. Season with salt and black pepper Garnish with fresh basil leaf and serve immediately.
I used a sweet potato, and the dollop of yogurt should not be optional because it complements the soup extremely well. I had some concerns about peeling the red peppers — it took me a long time and I wasn’t sure I was doing it right; I didn’t know how black they needed to be. Ultimately, however, the soup was a smashing success. I could not stop eating it — and I don’t normally even like red peppers!
This is a great soup to serve on a cold, winter day. It is spunky and adds pizazz!