It’s Sunday afternoon and I’m sitting here watching “Independence Day” with the mister and the Wondermutt.  (The mister has never seen “Independence Day” – can you believe that?!)  We’ve had a quiet day after the excitement of a busy week at work and then friends over for dinner last night.  Sometimes you just need a lazy day to recover from the week that was and prepare for the week that’s about to be – and that’s exactly what we’ve done today.  (We also watched “The Guard”, with Brendan Gleeson and Don Cheadle – very good flick).

So, on a day like this, it’s nice to have a dish that’s not labor-intensive, but tastes like it is.  I love those dishes – you know the ones I mean – they take a tiny investment in time but taste like you’ve been slaving away for hours.  This is one of them.  AND it’s a soup, so it’s perfect for when you want to make something to eat on during the rest of the week (which is exactly what I did this last week).

Oh – please note – in this recipe, I don’t specify red peppers.  I like to throw in a yellow or orange pepper to make a mixture of the three – just know that it’s going to affect the color of the soup. 

Spicy Roasted Pepper Soup

  • 8 peppers, cored, halved and seeded
  • Olive oil (you can use chilli- or garlic-infused oil, if you like)
  • 1 medium yellow onion, diced
  • 1 chilli , seeded and minced
  • 1 clove garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 5 cups vegetable stock
  • 1/4 cup creme fraiche

Preheat oven to 400 F.  Place the peppers cut side down on a large rimmed baking sheet or lasagna pan and drizzle with olive oil, then sling them on the top shelf of the oven and roast for 30 minutes, until the skins are charred.  Place in a large bowl and cover with plastic wrap to let them cool and sweat.  While they’re cooling, heat a drizzle of olive oil in a large pot and sweat the onions over medium heat until translucent.  Add the chilli pepper, spices and garlic and cook another minute.  Add the stock and stir to combine.  When the peppers are cool enough to handle, remove the skins (they should easily pull right off) – don’t rinse them – and drop them into the pot.  When all the peppers are in, raise the heat to a boil, then reduce to a simmer.  Use a blender to puree until smooth and put back into the pot.  Taste for seasoning, then add the creme fraiche.

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