So, I had some of the carrot soup hanging around. I also had two lovely red bell peppers that I'd roasted last night. I heated the carrot soup (thinned) and tossed the red peppers into my minichop with some red curry paste. All in all, I probably used about 1/2 t. of the paste. I thinned the pepper mixture with water, salted it, and left it alone. When both the carrot-ginger soup and the red pepper-red curry soups were hot, I poured some of each into a bowl. I did the "pour at the same time and same rate from opposite sides" method. I wound up with a bowlful of lovely colors, bright orangey red on the left and a yellow kissed with orange on the right. It looked impressive and tasted great. Because the red pepper soup was thicker than the carrot soup, the two didn't blend until you stirred. You could alternate mouthfuls or swirl them together. So. Good. Mom liked it, too.
I also made little toasts, which I drizzled with the oil from the peppers. Winner!
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