Bon jour, mes amis!
Wow, hard to believe September has come and passed. Time flies indeed.
The temperatures outside are getting cooler and the days are getting shorter and soup is on today’s menu! A flavorful, spicy, full-bodied, thick, creamy soup.
2 red bell peppers
1 yellow onion, diced
2 medium carrots, diced
1 garlic clove, minced
1 tbsp flour
1/3 tsp curry powder
1 tsp tomato paste
4 ½ c chicken broth
1 potato, peeled and cubed (1”)
1 tsp hot sauce
2 tbsp dill, chopped
¼ heavy cream
Start by roasting the peppers: Preheat the oven to 350. Wash and dry the peppers. Rub them with a little olive oil and place on a baking sheet.
Bake for 20-30 minutes, rotating occasionally. The skin has to be dark brown and blistered. Remove from oven.
When completely cooled, peel the skin off and remove seeds and ribs from the inside, and chop roughly.
Then: Heat 2 tbsp of olive oil in a soup pot and add the onion and carrots. Season and sauté 6-7 min. Add the garlic and cook one min. Then add the flour and cook another minute. Then add a few tbsp of the broth, curry and the tomato paste. Stir and add the rest of the broth, the potato and the peppers to the pot, cover with lid and bring to a boil. Then remove lid, turn heat to medium-low and simmer for 15 minutes.
Note to self:
-Next time I think I’ll use three peppers and no potato – it takes away from the richness of the peppers and makes the color paler.