Sweet and Savory Red Pepper Soup
I love this soup because it can be served cold, hot or room temperature. The pear gives it sweetness and the cayenne gives it a little spice. Use as much or as little as you like.
Recipe type: soup
Serves: 8
  • 2 tablespoons olive oil
  • 8 large red bell peppers, seeded and coarsely chopped
  • 3 carrots, peeled and cut into ¼ -inch thick slices
  • 3 shallots, chopped
  • 4 cups chicken stock or vegetable stock
  • 1 ripe pear cored, peeled and chopped
  • 1 teaspoon salt
  • 1-8 – ¼ teaspoon cayenne pepper
  • ¼ – ½ cup orange juice
  • Chopped fresh cilantro leaves, for garnish
  • If making dairy, use sour cream or yogurt as garnish (optional)
  1. In a large skillet, heat the oil over medium heat. Add the bell peppers, carrots, shallots, and garlic. Cover and cook for about 15 minutes, stirring occasionally, until the vegetables are soft but not browned. Add the broth and pear and simmer for 20 to 30 minutes, or until the vegetables are tender. Let cool.
  2. Puree the soup, using an immersion blender or food processor. Season to taste with salt and cayenne pepper. If the soup is too thick, thin it with the orange juice, if desired. Serve hot, cold, or at room temperature with a dollop of sour cream or yogurt, if making a dairy meal, and a sprinkle of cilantro
Recipe by Gourmet Passover Cooking at http://gourmetpassovercooking.com/2014/03/sweet-and-savory-red-pepper-soup/