Here is a recipe that I didn't create myself. It is from the book Cooking with Kurma. It is a wonderful recipe and I'm sure you love it. Remember that chipotles can be very spicy and if you don't like much heat in your food, then either leave them out all together or just use a really small amount. By small amount I mean maybe 1/2 a chipotle. And if you are like me a love the heat, then you don't need to change anything, just make this and impress your friends!!
Red Pepper Chipotle and Peanut Soup
Serving Size : 4 Preparation Time : 1 hour
Amount Measure Ingredient -- Preparation Method
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3 medium red bell pepper -- blackened and skinned
2 tablespoons olive oil
1/2 teaspoon asafoetida (can be found in Indian stores)
2 dry chipotle chillies -- seeded and cut up
1 14 oz can crushed tomatoes
1/2 cup cilantro and stalks -- chopped
4 cups stock or water
salt and pepper to taste
1/3 cup peanut butter (if you really like the flavor you can add more)
Place the red peppers on the stove top and blacken over the flame. Do this until they are completely
black all over. Set aside to cool, then skin will come off very easily once they have cooled. Take off skin and all seeds and stems. Chop them. Set aside.
Heat the oil and add the asafoetida, stir, then add the dried chipotles. Stir briefly then add the tomatoes, colled peppers, cook for about 10 minutes or until tomato breaks down a little.
Add the stock, salt and pepper. bring to a boil and reduce heat. Simmer for about 25 minutes.
Remove from heat and add peanut butter to the blender and then add the soup. Blend until smooth and creamy. Serve with fresh cilantro chopped ontop of this divine soup.
"Recipe from cooking with Kurma book."
NOTES : Asafoetida is also known as Hing or Devils Dung. It smells very strong and either you love or hate it. Anyone who is familiar with Indian Spices will immediately recognize this smell. It is said to be helpful for excessive gas, impotence and disorders of the stomach.