Red Pepper Soup with Ginger and Fennel

Name: Red Pepper Soup with Ginger and Fennel
Yield: serves 6
Ingredients: 2 pounds sweet red bell peppers; 4 tablespoons olive or canola oil; 1 medium onion, chopped; 1 medium potato (about 4 ounces), peeled and chopped; One 1-inch piece fresh ginger, peeled and chopped; 1/2 teaspoon whole fennel seeds; 1/4 teaspoon ground turmeric; 1 teaspoon ground cumin seeds; 1/4 teaspoon cayenne pepper; 5–5 1/2 cups chicken stock or vegetable stock; 1 teaspoon salt; 5–6 tablespoons heavy cream

December 9, 2011

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 notes

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