Yellow Pepper Soup With Lime Recipe

Name: Yellow Pepper Soup With Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds yellow bell peppers, washed; 2 tablespoons unsalted butter; 1 pound onions, finely chopped; 2 large cloves garlic, finely chopped; 1 or 2 tiny hot red chilies, trimmed, seeded and chopped; 1 pound sweet potatoes, peeled and cut in one-inch cubes; 1 1/2 teaspoons very, very finely sliced kaffir lime leaves; 6 holy basil leaves, plus 6 to 8 sprigs for garnish; 2 stalks lemon grass, trimmed, and bulb thinly sliced; 3 pints vegetable stock; Salt to taste; 6 to 8 tablespoons heavy cream for garnish; 1 tomato, peeled, seeded and cut into very small dice for garnish

Servings: persons

4 pounds yellow bell peppers, washed
2 tablespoons unsalted butter
1 pound onions, finely chopped
2 large cloves garlic, finely chopped
1 or 2 tiny hot red chilies, trimmed, seeded and chopped
1 pound sweet potatoes, peeled and cut in one-inch cubes
1 1/2 teaspoons very, very finely sliced kaffir lime leaves
6 holy basil leaves, plus 6 to 8 sprigs for garnish
2 stalks lemon grass, trimmed, and bulb thinly sliced
3 pints vegetable stock
Salt to taste
6 to 8 tablespoons heavy cream for garnish
1 tomato, peeled, seeded and cut into very small dice for garnish

1
Preheat oven to 500 degrees.
2
Place peppers on baking sheets, and roast until their skins turn dark brown; turn to brown all sides, about 40 minutes.
3
Remove, place peppers in plastic bag and seal.
4
Allow to steam at least 10 minutes; skins will come off easily.
5
Stem, seed and remove seeds, but save the juices.
6
Melt butter in a pot large enough to hold the remaining ingredients.
7
Cook onion, garlic and chilies over low heat so that they don't brown but soften.
8
Add sweet potato, lime leaves, basil, lemon grass and stock.
9
Bring to a boil, reduce heat and simmer 20 minutes.
10
Combine the peppers and their juices with the sweet potato mixture off the heat.
11
Puree in a blender, in batches, until smooth.
12
Season with salt.
13
Refrigerate if desired.
14
To serve, reheat slowly and garnish with tomato and a spoonful of heavy cream dropped in the center of the soup and a sprig of basil.

983

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 pounds yellow bell peppers, washed, 2 tablespoons unsalted butter, 1 pound onions, finely chopped, 2 large cloves garlic, finely chopped, and more.

Yes, Yellow Pepper Soup With Lime falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yellow Pepper Soup With Lime

How did you like this recipe?

Frequently Asked Questions