Roasted Pepper Soup

It’s no secret that I love soup and that I like to make hot bowl whenever the weather or my body feels a bit gloomy.  In this recipe, we are making the roasted peppers into a silky yet spicy soup seasoned with cumin, crushed red pepper flakes and cilantro, and finished with fresh orange juice.





4 large colorful Bell Peppers

1 Tbsp. Cooking Oil

1 tsp. Ground Cumin

1/4 tsp. crushed Red Pepper Flakes

4 cups homemade Vegetable Stock

1/2 cup fresh Orange Juice

2 Tbsp. Cilantro;  chopped

1 fresh Lemon;  juiced

1 tsp. Red Wine Vinegar

Salt;  to taste

P R E P A R A T I O N S

Wash and clean the peppers.  We used a variety of yellow, orange and red peppers.

Roast the peppers until the skins are black.  You could roast them on a grill or by baking them in the oven at 425°.

When they're cool enough to handle, remove and discard the skins, cores and seeds.  Then rough chop the peppers.

In a medium size pot, heat 1 tablespoon of cooking oil.  Add the cumin and roasted peppers and cook over moderately low heat, stirring occasionally, for about 5 minutes.  Add the vegetable broth and bring to a boil over high heat.  Reduce the heat to low and simmer for 20 minutes.  Finally, add the Orange Juice and Cilantro.

In a blender, puree the soup in batches until it is smooth.  After that return the soup to the saucepan and season with red wine vinegar, lemon juice and salt.

Ladle the soup into bowls and serve. The garnish is optional, but if you like you could add sliced peppers, chopped cilantro or a dollop of vegan sour cream into the soup.

       Nina