Adapted from Prag, E. “We Love Soup” Vegetarian Times. (February 2010) Issue 374, Vol. 36, No. 3. Page 34.
My Comments: In my school, we have been teaching our students to “eat a rainbow” — here’s a beautiful, colorful soup for a cold winter night, although I’ll try it again in the summer and eat it chilled. I did take the time to slow-roast my own red peppers. Full of beta-carotene and lycopene, this soup promotes heart health.
2 large red bell peppers (1 lb) plus slices for optional garnish
2 TBSP olive oil
1/2 tsp curry powder
1 bay leaf
1 large onion, sliced (2 cups)
2 large carrots, sliced (1/2 lb)
4 cloves garlic, peeled and sliced
1 tsp salt
2 TBSP lemon juice
1. Preheat oven to 350 F. Place bell peppers on baking sheet and roast 1 hour or until skin is wrinkles and blackened all over, turning peppers occasionally. Transfer peppers to a bowl and cover with plastic wrap. Allow to sit for 10 minutes to steam. When the peppers are cool enough to handle, rub off the blackened peel and remove the seeds.
2. Heat oil in a 2-qt. saucepan over medium heat. Add curry powder and bay leaf and stir for 10 seconds. Add onion, carrots, garlic and salt. Cover and cook 10 minutes or until onion is translucent.
3. Add 4 cups of water and bring to a boil. Reduce heat to medium-low and simmer, covered, for 25 minutes.
4. Transfer carrot mixture to blender (or, if you prefer use a hand blender in the pot), add bell peppers and puree until smooth. Stir in lemon juice.
5. Garnish using bell pepper slices.
6 servings. Weight Watcher Points = 3 points (!).