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Curried Yellow Pepper Soup from Moosewood for Souper (Soup, Salad & Sammie) Sundays

Posted Jan 03 2010 2:15pm

This week's Curried Yellow Pepper Soup is from the new "The Moosewood Restaurant Cooking for Health" by The Moosewood Collective. I love all the Moosewood cookbooks and this one focuses on healthy recipes with nutritioususing local and organic ingredients--perfect for starting out the new year on the right track. The curry spices and coconut milk in it caught my eyeplus yellow peppers are high in vitamin C and bioflavonoids and also contain beta-carotenevitamin B6and potassiummaking them great for a winter's meal.

Curried Yellow Pepper Soup
"The Moosewood Restaurant Cooking for Health"
(Yields about 7 cups / Time: 55 minutes)

1 cup chopped onions
2 Tbsp vegetable oil
1 cup finely chopped carrots or peeled sweet potatoes
1 applepeeled and chopped
3 yellow or orange bell pepperschopped (4 to 5 cups)
1 Tbsp grated peeled ginger root
1/2 tsp ground turmeric
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1/8 tsp cayenne
2 cups water or vegetable broth
1 cup coconut milk
1 Tbsp lime or lemon juice
1/2 tsp salt

In a soup pot on medium heatcook the onions in the oil until softenedabout 5 minutes. Add the carrots and apples and continue to cookstirring often for about 10 minutes. Stir in the bell pepperssaltgingerturmericcardamomcinnamonand cayenneand cook for a minutestirring constantly. Add the water or broth and stir well. Cover and bring to a boil. Reduce to a simmer and cook until the vegetables are tenderabout 10 minutes. Stir in the coconut milk and lime juice. In a blenderpuree in batches until silky smooth. Add salt to taste. Garnish each serving with a dollop of yogurta sprig of mint or cilantroand/or a thin slice of lime.

Variations: Replace the apple with 1 cup of apple juice. Substitute unsweetened soy milk or almond milk for the coconut milk.

Per 1-cup Serving: Calories: 168Protein: 2gCarbohydrate: 15gDietary Fiber: 4gTotal Fat: 13gSaturated Fat: 8gMonounsaturated Fat: 3gCholesterol: 0mgSodium: 191mg

Notes/Results: Creamyhearty and a great combination of flavors. The spice of the currythe kick from the cayenne (I doubled the amount)and the tang of the limeblend well with the peppers and carrots. I used lite coconut milk and my immersion blender to puree it. Since I had a bunch of carrots that needed using upI made the soup with them but would also give it a try using the sweet potatoes to see the difference in flavor and texture they would add. A good soup to start a meal with some bread or some of my favorite sweet potato corn chips. I would make this again.

Let's see who is here in the Souper (SoupSalad & Sammie) Sundays Kitchen this week:

LeeAnn from MangosChili and Z is here with some Sopa Caldosaa cabbage soup with baconchickpeaschorizo and parsley. LeeAnn says"Well you all know me well enough by now to know that I substituted cilantro for that parsley. This is quickdelicious and somewhat healthy little soup."

Debby of A Feast for the Eyes is here with some Transylvanian Goulash (from Mary at One Perfect Bite)proving that vampires are not the only popular thing coming from Transylvania. Debby says"I will always love my mother's Austrian Goulash recipethe best. ButI liked this "Transylvanian" version. The pork was veryvery tender! We both loved the texture of the creamy mashed potatoeswith the sauce. Yesit is very good! Craig had seconds...andumso did I!"

Here with a hearty Beef and Dark Beer Chili is my friend Kat from Our Adventures in Japan. Kat says"I like dark beerI like chiliso I thought this would be perfect to try. I liked the spiciness of the chiliit creeps up on you but doesn't keep burning for long. Since I didn't have scallionsI left them out and garnished with a little Italian parsleyyogurt & white cheddar." Looks perfect for a cold winter's night!

The wonderful Rebecca from Chow and Chatter made a healthy thick Carrot and Cauliflower Soup to share this week. This one is full of veggies and lentilsalong with lots of savory herbs and Indian spices. Rebecca says"Lets start 2010 with a nice healthy recipea wonderfully simple and flavorful soup." A great way to kick off those resolutions!

Here with a favorite classic Italian Wedding Soup made with her homemade chicken stock is Donna from My Tasty Treasures. Donna says"This is a delicious quick and easy soup for a weeknight and stores well. We loved this quick version of a classic and will be making it again no doubt!"

Natashya from Living in the Kitchen with Puppies made a colorful midday meal. She says"There's nothing like a little colour to snap you out of your winter doldrums. This lunch has colourcontrastlots of great nutrients andmost importantlygreat flavour. Nigella's Red Soupfilled with the goodness of beetrootis accompanied by her Small Tomato Tarts - just the thing to satisfy the belly and plentiful enough to have leftovers for breakfast the next day. I love the tartness that the cranberries gave the soup."

Debby from A Feast for the Eyes has her second offering this week inspired by a favorite restauranther Special Green Salad with PearsBlue Cheese & Candied Pecans. The restaurant has since closed but Debby is able to recreate their salad at home. She says"We love this salad! Doesn't this look healthy? (Wellthe candied pecans are a small stretchbut just a few are okay by me.)"

Here with a salad good enough to please almost everyone in her difficult to please family is Joanne from Eats Well With Others and her Broccoli Salad. Joanne says"Maybe it was the mayo. Maybe it was the bacon. But everyone really liked the salad. Even my father ate some (although he did sayJoanne. I think the broccoli and string beans could have been cooked a little more. I didn't dignify that with a response.) Like I said beforeyou can't please everyone. But you can come close."

A great variety of yummy soups and a couple of salads too this week--thanks to everyone who participated. If you have a soupsalad or sandwich you would like to shareclick on the Souper Sundays logo on the side bar for all of the details.

Have a wonderful week!

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