John Myers
Ingredients for 4 servings:
- 1 onion(s)
- 1 garlic clove(s)
- 1 chili pepper(s), red, or Habanero pepper
- 100 g potato(s), floury
- 1 carrot(s)
- 3 bell peppers, red
- 2 tbsp extra virgin olive oil
- 2 tbsp paprika paste
- 800 ml vegetable stock
- Salt
- Pepper from the mill
- 100 g crème fraîche
- 1 tbsp lemon juice, freshly squeezed
- 1 pinch(s) of sugar
- Basil leaves for decoration
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Vegetarian
Peel and dice the onions, potatoes, and carrots. Wash the bell peppers, remove the cores, and cut into pieces. Wash the chili pepper and cut into rings. If you prefer it less spicy, remove the seeds before chopping. Always remove the core of the habanero (it looks like a small red bell pepper and is very hot!)! Wear gloves when cooking or wash your hands thoroughly afterward. Mix the oil and paprika paste in a saucepan and heat. Sauté the peeled garlic clove, crushed with a garlic press, and the remaining vegetables for 2 to 3 minutes. Pour in the hot stock, season with salt and pepper, and simmer on low heat for about 15 minutes. Purée the soup, reduce for 5 minutes, and season to taste with salt, pepper, lemon juice, and sugar. Ladle the soup into four warmed bowls or soup bowls, place a dollop of crème fraîche in the center, and garnish with torn basil leaves. Serve with slices of bread or baguette. Turkish Ayran is a good drink to accompany this dish, as it softens the spiciness.
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