Craving Curried Butternut Squash Soup, yet wondering what it would taste like with roasted peppers…
Voila, another warm, spicy soup created:
3 c roasted red peppers (I used mini peppers: red, orange, and yellow), quartered, tops and seeds removed
1 c chicken stock
1 can coconut milk
1 onion, halved and sliced thin
1 1/2 apples, cubed 1/2″ pieces
2 tbs olive oil
1 tsp curry (your favorite blend)
1 tsp parsley
1/2 tsp cardamom
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp salt
parsley for garnish
1. Roast peppers, onion, apples, and half of the spices (ie., 1/2 tsp curry, 1/2 tsp parsley,…)in the olive oil, at 475 degrees for 20-35 minutes.
2. Puree half of the roasted veggies and chicken stock in blender. Add remaining vegetables and puree. Place in soup pan.
3. Simmer with remaining ingredients 10-15 minutes. (Or let simmer in crock-pot until ready to serve…really lets the spices work their magic). Serves 6-8.
(If you are ok with white cheese, this soup tasted wonderful with shredded sharp white cheddar and avocado pieces a top).