You may also like
Categories:
red peppers olive oil red chili pepper lime heavy cream sunflower oil butter onion carrot celery garlic ground cumin chicken broth black beans
Viewed: 72 - Published at: 2 years agoIngredients
- 2 red peppers, halved, seeds removed
- olive oil, for rubbing
- 12 red chili pepper, preferably scotch bonnet, seeds removed, chopped
- 12 lime, juice only
- 3 tablespoons heavy cream
- 1 tablespoon sunflower oil or 1 tablespoon peanut oil
- 12 ounce butter
- 1 onion, roughly chopped
- 1 large carrot, finely diced
- 1 stick celery, finely diced
- 2 garlic cloves, finely chopped
- 1 12 teaspoons ground cumin
- 3 12 cups chicken broth or 3 12 cups vegetable broth
- 3 (14 ounce) cans black beans, drained
Method
- For the cream: preheat the oven to 350F Brush the peppers with olive oil inside and out and roast for about 30 minutes, or until completely soft.
- Put the peppers with their cooking juices into a blender with all the other ingredients for the cream.
- Blend until smooth.
- Chill until needed.
- For the soup: meanwhile, heat the oil and butter in a saucepan over a low-medium heat and add the onion, carrot, celery and garlic.
- Cook gently for a couple of minutes, then add a generous splash of water and cover with a lid.
- Sweat the vegetables for about 15 minutes, adding a splash of water when necessary to ensure they dont burn.
- Remove the lid, add the cumin and cook for a minute to release its lovely aroma, then add the broth and beans.
- Bring to the boil, then turn down to a simmer.
- Cook for about 15 minutes.
- Leave to cool, then whizz in a blender until smooth.
- Reheat the soup and serve hot with spoonfuls of the cream drizzled on top.
