Red and Yellow Bell Pepper Soup-An Artist’s Palette

I am sitting here watching American Idol, thinking about how hard it is for artists to get started. These talented people are putting their hearts and souls into their songs hoping for a chance at stardom. We are so lucky that singers and musicians bring music to our lives.

Other artists spend hours creating pieces of work that they are passionate about. Some are writers, actors, painters, photographers, potters, needle artists, quilters, glass blowers or other types of artists. Each of them wanting to share their work with the world in the hopes that the world will like it. Each of them with their own vision and passion.

All of these artists make our world richer. I dedicate this recipe to the artists of the world because it reminds me of an artist’s palette.

This is the last of the recipes that we made at my sister’s house a few weeks ago. We had so much fun cooking together. I hope we can do it again soon.

The bi-coloured soup is not only beautiful;  it also has amazing flavours. It is another healthy recipe from Rose Reisman’s cookbook The Complete Light Kitchen.

Red and Yellow Bell Pepper Soup

Makes 6 servings

Ingredients

2 red bell peppers, roasted
2 yellow bell peppers, roasted
2 tsp. vegetable oil
2 tsp. minced garlic
1 ½ cups chopped onions
2 cups chopped carrots
½ cup chopped celery
4 cups vegetable stock
1 large sweet potato peeled and diced
Fresh ground pepper to taste
¼ cup chopped cilantro

Directions

Preheat oven to broil.
Cut out core and seeds from peppers and cut in half place flattened on a foil lined baking sheet. Roast the peppers under the broiler for 15 to 20 minutes, turning several times until charred on all sides. Close up foil and let cool. Remove skins.

In a non-stick saucepan sprayed with vegetable spray, heat oil over medium heat. Add garlic, onion, carrots and celery; cook for 8 minutes or until vegetables are softened, stirring occasionally. Add stock and sweet potatoes; bring to a boil. Reduce heat to low; cover, and let cook for 20 to 25 minutes or until carrots and sweet potatoes are tender.

Separate half of the soup mixture into another pot. Add red peppers to one half and yellow peppers to the other. Use a hand blender on the yellow pepper pot to blend until smooth. Clean blender and use on red pepper pot to blend until smooth. Season both with pepper to taste.

To serve, ladle some of the red pepper soup into one side of individual bowl, at the same time ladling some of the yellow pepper soup into the other side of the bowl.

Garnish with coriander and serve.

Recipe modified from Rose Reisman’s recipe in The Complete Light Kitchen

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