Wash the bell peppers, peel the ginger, place the peppers and ginger in bowl and coat with olive oil.
Place the peppers and ginger on an oven tray, season with salt and pepper and roast in 350 degree oven for about 20 minutes let cool down enough to handle.
Remove the skin and drain the seed.
Chop the red onion. In soup pot sauté the onion and the garlic added the cloves. On low heat add the roasted bell peppers, cilantro and basil stir it and add the broth, bring to a boil for about 20 minutes, season with salt and pepper to taste.
Transfer soup to food processer and blend all the ingredients, strain it.
Place back in pot and bring to boil on low heat for about 10 minutes. when it gets to a favourable consistency add the butter verify the seasoning, dish into individual soup bowls and serve with sourdough dinner rolls or your favourite crispy bread.
Ingredients
8 big red and yellow bell peppers
2 tablespoons extra-virgin olive oil
1 table spoon of butter
1 big chunk of ginger
1 tea spoon of garlic
1 red onion
4 litres chicken or vegetable broth
1 bunch fresh cilantro and basil
Kosher salt and freshly ground pepper
2 small cloves
By Chef Honoré Gbedze
Preparation Time 15 minutes
Cooking Time 25 minutes
Serves 4
Bon Appétit !
