Gaby
Ingredients:
- Sweet bell peppers – 4
- Olive oil – 4 tsp
- Onion – 1
- Carrot – 1
- Celery – 1 stalk
- Garlic – 2 cloves
- Cumin – 1 tsp
- Bay leaves – 2
- Broth (chicken or mushroom) – 1 to 1.5 liters (about 4 to 6 cups)
Instructions:
Preheat the oven to 400°F. No need to be exact—just watch for charring. Roast the peppers for about 15 minutes, until they start to blacken; flip the peppers and roast another 15 minutes until they are soft and slightly charred. Cover the peppers with foil and let them sit 10 minutes to loosen the skins.
When cool enough to handle, peel the peppers and cut them into quarters.
Start the sauté. Finely chop the onion, carrot, and celery stalk so you have equal amounts. Mince the garlic. Heat a few tablespoons of olive oil in a pot.
Add the onion and garlic and sauté for 3 minutes. Add the carrot and celery and cook about 3 minutes more, then add the roasted peppers. Stir in the cumin and bay leaves. Use cumin sparingly—it has a strong flavor; omit it if you don’t like the smell or taste.
Pour in enough chicken or mushroom broth to just barely cover the vegetables. If you don’t have broth, use hot water. Cook until the carrots are tender, about 5 minutes.
Remove the pot from the heat and discard the bay leaves. Blend the soup until smooth. Taste and adjust the seasoning—add hot sauce or other seasonings as desired. Serve with croutons and a dollop of sour cream or yogurt.
