This has always been a favorite soup of mine. I made it very recently with the last of the bell peppers on my plants. The leaves had shriveled already, but the peppers were still hanging on. It was such a cold, damp day that I decided to add some warming ginger to the soup for added comfort.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Chop the peppers coarsely after discarding all the seeds.
Step 2
Pour the oil into a large, wide pan and set over medium-high heat. When hot, put in the peppers, onions, potatoes, ginger, fennel seeds, turmeric, cumin, and cayenne. Stir and fry until all the vegetables just start to brown. Add 2 cups of the stock and the salt. Stir and bring to a simmer. Cover, turn heat to low, and simmer gently for 25 minutes.
Step 3
Ladle the soup in batches into a blender and blend until smooth. Pour the blended soup into a clean pot. Add the remaining stock, thinning the soup out as much as you like. Add the cream and mix it in. Adjust salt, as needed. Heat through before serving.
