Author Notes
I could live off of soup. When I was single, I used to make a big pot of soup all the time, devouring the leftovers over a few days. I recently decided to try my hand at a Red Pepper Bisque. Then, as I was making it, I realized I had no sherry and not nearly enough cream to make a proper bisque come to fruition. A few quick improvisations later, I made a light but satisfying red pepper soup. To celebrate my initial faux pas, I didn't even bother to strain the soup through a sieve, so I got a few bits of red pepper along the way which were pretty tasty. {Bonus.} I really do heart mistakes sometimes. —theicp
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Ingredients
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1
Onion, chopped
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4
Cloves garlic, minced
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1 cup
Carrots, shredded
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4
Red peppers, seeded and chopped
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2 cups
Chicken stock
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2 cups
Beef stock
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2 tablespoons
Lime Juice
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1 teaspoon
Paprika
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1 teaspoon
Cayenne
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1 tablespoon
Lime zest
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3/4 cup
Heavy whipping cream
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Olive oil
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Kosher salt & pepper
Directions
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Meanwhile, start the soup by adding two tablespoons of oil and the chopped onion to a large pot or Dutch oven.
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Sauté the onions for a few minutes until translucent, then add the garlic and carrots.
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Sauté for another five minutes until the carrots become somewhat tender. Then, stir in the red peppers and tomato paste. Pour in the stock and bring to a boil.
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Stir in the lime juice, paprika, chili powder, and a tablespoon or two of salt. Reduce heat and let the soup simmer for about 15 minutes.
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After 15 minutes, take an immersion blender and puree the soup until it’s smooth. At which point, slowly pour in the heavy whipping cream while stirring. Reduce burner to low heat.
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Serve in individual bowls, sprinkling a little bit of the lime zest on top.
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