Saturday, January 19, 2008

Healthy Roasted Pepper Soup

I made this healthy, zesty, quick & easy soup earlier this week when the weather turned cold. Instead of chicken broth, I defrosted some homemade turkey broth that Greg had made with the Thanksgiving turkey carcass (we had frozen the broth in convenient 1 and 2 cup containers). But you can use regular store-bought chicken broth as well as homemade broth. The tang from the sour cream or yogurt is nicely balanced by the natural sweetness of the corn and roasted peppers. Makes 4 hearty portions, or 6 smaller ones.

2 12-oz jars of roasted red peppers, drained (whole peppers instead of sliced/diced)
1 cup low-fat or fat-free chicken broth
1 1/2 cup fat-free sour cream or fat-free plain yogurt
1 cup skim milk
1 Tbs curry powder
1/8 to 1/4 tsp (or more) cayenne pepper
Pinch of salt (or to taste)
Pinch of sugar or sugar substitute (you can add up to 1 tsp if soup is too tangy)
2 cups fresh or frozen yellow corn kernels, cooked & drained
Optional: thinly sliced green onions as garnish
Optional: additional sour cream or yogurt as garnish

Place the first 6 ingredients in a blender or food processor and process until smooth. Taste before adding salt and sugar as desired, then process briefly to blend in the salt and sugar. Pour into a medium soup pan and add the cooked corn. Cover and bring to a simmer, careful not to boil (you don't want to curdle the soup), stirring occasionally. Simmer gently for a couple of minutes, until heated through. Serve topped with a dollop of sour cream or yogurt, and/or a sprinkling of green onions, if desired.

Zestfully yours,

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