This recipe is based on a Roasted Red Pepper Soup recipe I saw online. However, not being one to do anything according to the directions, I decided to mix it up a bit by using the autumn palette of pepper colors, red, yellow and orange. And instead of roasting, I grilled my peppers. However I am including directions for roasting as well.

This is easy to make, all you have to do is cut a few vegetables, grill some of them, and then throw them all into a large, deep pot on the stove and let them simmer for 20 minutes. Then, let the soup cool a few minutes and puree. Tah dah! You have made a lovely, creamy and peppery soup that is full of vitamins, minerals and anti-oxidants! And yummy too!

Prep: 45 min Cook: 20 min Serves: 4-6

INGREDIENTS

2 large red peppers
2 large yellow peppers
2 large orange peppers
4 T olive oil, divided
1 medium onion, chopped
2-3 cloves garlic, minced
2 carrots, peeled and chopped
2 celery sticks, trimmed and sliced
3 T coarsely chopped fresh parsley
1 T ground cumin
½ t garam masala
1 bay leaf
3 cups chicken or vegetable broth
¼ cup heavy cream or half and half

INSTRUCTIONS

Place rack in upper third of oven, preheat oven or grill to 400 degrees F.
Place peppers, cut in half and seeded, onto baking tray. Brush with 2 T. olive oil until all peppers are coated.
If grilling, brush peppers with olive oil. Place oiled peppers directly on hot grill and grill 5 minutes per side or until blackened. Remove and let cool.
If roasting, roast for 15 minutes or until blackened on top. Take pan out of oven and flip each pepper. Roast for another 15 minutes or until flipped side is soft and blackened.
Remove peppers from oven and cover pan with aluminum foil. Let steam in pan for 10 minutes. Uncover and let rest until peppers are cool enough to handle.
When cool, remove blackened skin from grilled or roasted peppers and discard.
To make soup, heat a large, deep pot over medium heat. Add the remaining 2 T of olive oil.
Add onions and garlic and cook until onions are softened, about 5 minutes.
Add carrots, celery, and parsley. Cook for another 3 minutes.
Add cumin, garam masala, and bay leaf. Stir to combine.
Add the roasted peppers and stock. Turn heat to low and place a lid on the pot. Let simmer for 20 minutes or until the carrots and celery are completely softened.
Remove pot from the heat, and, using an immersion blender, puree the soup mixture until smooth. If you do not have an immersion blender, let soup cool a bit, then puree in three batches in a regular blender.
Just before serving, stir in the heavy cream or half and half and season with salt and pepper to taste.
Soup will last for seven days in the refrigerator and also freezes well.

Enjoy! Feel free to top this soup with croutons, cheese or more fresh parsley. This is wonderful served with a fresh baguette to soak up that last little bit of soup!