pepper soup

Ingredients for 6 servings:

• 3 large red peppers
• 2 m.-sized onion(s)
• 2 large carrots
• 3 cloves garlic
• 2 tbsp tomato paste
• 0.3 jar Ajvar, mild
• 1 liter chicken broth or vegetable broth
• 3 tomatoes
• 2 small chilies, dried
• 1 piece(s) ginger, approx. 1 x 3 cm
• 1 cup of crème fraîche, small
• Paprika powder
• Salt
• pepper
• turmeric
• Balsamic vinegar
• Walnut oil or pumpkin seed oil
• Parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Roughly dice the peppers, onions, and carrots, finely chop the garlic, and sauté everything together in a large pot for about five minutes. Add the tomato paste and ajvar and continue to simmer. Then add the stock and let everything simmer for a while. Pour boiling water over the tomatoes, peel them, and roughly dice them. Finely grate the ginger and chili. Add the tomatoes, ginger, and chili to the soup and season with salt, pepper, and paprika. Bring everything back to a boil. Let the soup cool briefly and then puree it finely with a hand blender. Add a dash each of walnut or pumpkin seed oil and balsamic vinegar, as well as a small cup of crème fraîche. Season to taste with salt, pepper, paprika, and turmeric. Garnish with some chopped parsley.