It may be officially fall by the calendar date, but there’s two strikes against it feeling completely like fall in Northern California: the temperature is supposed to be in the 90’s today and summer produce is still everywhere (which I’m okay with, I like my sweet potatoes but we have many months to enjoy them!) This summer, I’ve fallen in love with a man named Jimmy. Don’t worry, M knows about this love and while he thinks it’s weird, doesn’t find it threatening. It also helps that the Jimmy I fell in love with is a variety of pepper, not the actual man (even though the pepper is named for the man).
Jimmy Nardello peppers are a sweet Italian pepper and the flavor goes above and beyond the red bell pepper. I’ve always been a fan of the Italian peppers over the bell peppers, but this pepper sealed the deal. If you’re curious, you can learn a bit more about the man and the pepper here.
About the Red Pepper Soup
I’ll start by saying that you can make this red pepper soup with red bell peppers, the flavor of the pepper will not be as strong (which is okay, it’s still quite a flavorful soup with the curry paste). However, if you’re at the farmers’ market this weekend and see anyone selling sweet red peppers, grab them, roast them, and turn them in to this red pepper soup.
I’ve kept this soup easy, with minimal ingredients. I buy pre-made curry paste and really rely on that for the flavor. Some curry paste are hotter than others, so use your best judgement if you buy a brand that has some kick to it.
I’m also going to suggest keeping the pairings light with this and making Anna’s Cucumber Satay Crunch Salad. The heat from the soup works extremely well with the crispness of the cucumber.
- 2 lbs sweet red peppers (see note)
- 2 tablespoons curry paste (see note)
- 2 cups low-sodium vegetable broth
- 1 cup full fat coconut milk, plus extra for serving
- Salt, if needed
- 1/4 cup roasted peanut pieces, for serving
- 2–3 tablespoons cilantro, for serving
- Preheat oven to 425˚. Remove the stems and as much of the pith/seeds from the peppers as you had. Cut them into large chunks and roast for 20 to 25 minutes until the peppers are tender.
- Place the peppers in a blender along with the curry paste, vegetable broth, and coconut milk. Puree until all the mixture is mostly smooth and blended. Pass the mixture sieve into a pot, pressing out as much of the liquid as you can. Reserve the leftover mixture to spread on sandwiches or eat with eggs.
- Heat the pot over medium heat until the soup is hot. Taste and adjust the seasonings/thickness as desired. Divide soup into two bowls and top with a drizzle of coconut milk and a sprinkle of peanuts/cilantro.
+ As mentioned in the post, I used a mixture of sweet red peppers including Jimmy Nardello. Red bell peppers work as well but the flavor might not be the same. You can also use roasted red peppers with the skin removed.
If you’re looking for a heartier soup, cook a batch of red lentils ahead of time and add 1/2 to 1 cup to the blender when pureeing the soup. You might also want to add a bit more vegetable broth to thin the mixture down so that it can pass through the sieve.