Yin Yang Bell Pepper Soup Recipe

This delicious bell pepper soup recipe is rich in a number of antioxidants, most notably, carotenoids and vitamin C. The Yin-Yang presentation is created by pouring red and yellow bell pepper soups into each serving bowl at the same time.

Makes about 6 small servings

Ingredients:

1 large Yukon gold potato, peeled and chopped into bite-size pieces
3 red bell peppers
3 yellow bell peppers
1 small onion, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
4 cups vegetable broth
Extra-virgin olive oil
Sea salt and pepper
Chives or green onions, finely chopped (garnish)
2 tablespoons fresh lemon juice

Directions:

1. To roast bell peppers, preheat broiler and line a baking sheet or pan with a thin coat of olive oil.

Cut each bell pepper in half lengthwise, and remove the stems, seeds, and white ribs. Arrange halved peppers in a single layer on pan with the skin-side of the peppers facing up.

Flatten each pepper with the palm of your hand.

Give the skins a light brush with olive oil.

Broil for about 12-15 minutes, or until peppers are tender and the skins are blackened and blistered. Alternatively, whole peppers can be roasted over the flame of a gas stove.

Transfer roasted peppers to a strong zip lock bag or preferably, a brown paper bag and seal. Set bag aside for at least 30 minutes for peppers to cool - letting the peppers rest inside of a sealed bag will allow the skins to loosen.

Remove the peppers from the bag and peel the skin with your hands or a small knife.

2. In a large pot, cook potato, onion, carrot, and garlic in about 2 tablespoons of olive oil over medium heat. Stir occasionally, and cook until vegetables are slightly tender - about 8-10 minutes. Transfer half of the cooked vegetables to another pot.

3. Add 2 cups of vegetable broth to each pot. Give roasted bell peppers from step 1 a rough chop, but don't mix the red and yellow bell peppers. Add red bell peppers to one pot, and yellow bell peppers to the second pot. Bring both pots to a boil, lower heat, cover, and allow both to simmer until the vegetables are quite tender - another 8-10 minutes.

4. Puree red and yellow bellow pepper soups separately in a blender and return them to their respective pots. Season with sea salt and pepper, to taste. Keep both warm until it's time to serve.

5. Whip up a fresh dressing by whisking together 2 tablespoons of extra-virgin olive oil, 2 tablespoons of fresh lemon juice, and a pinch of sea salt and pepper in a small bowl.

To serve, use small cups to evenly pour both soups into shallow bowls at the same time to create a Yin-Yang look. Give each bowl a light drizzle of the olive oil and lemon juice dressing, as well as a sprinkling of chives or green onions.

Enjoy this restaurant-quality roasted bell pepper soup.

Please note: This recipe was inspired by a similar recipe found in A Beautiful Bowl of Soup: The Best Vegetarian Recipes - a highly recommended resource for soup lovers.

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