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Ingredients
- 2 x red pepper
- 2 x yellow pepper
- 3 tsp extra virgin olive oil
- 4 c. clamato juice
- 2 c. peeled and minced carrot, (about 4 medium)
- 2 c. crab stock or possibly clam nectar salt pepper Garnish
- 1 c. curried whipped cream
- 1 c. fresh crabmeat
- 1 Tbsp. minced cilantro Curried Whipped Cream
- 1 c. whipping cream, whipped
- 1/2 tsp mild curry pwdr
Directions
- Preheat oven to broiler setting.
- Rub red and yellow peppers with 2 tsp. (10 mL)extra virgin olive oil. Place under broiler and roast in oven for 20 to 30 min, turning the peppers frequently.
- Place the peppers in a bowl and cover tightly with plastic wrap. Let cold for 30 min, as this will make it easier to remove the skin. Cut each pepper in half, peel off the skin and then remove the core and seeds.
- In a large soup pot, heat remaining Tbsp. (15 mL) of oil over heat; stir in carrots and sweat for 5 min; add in remaining ingredients except salt and pepper. Bring to a boil and simmer for approximately 30 to 40 min on medium heat. Remove soup from heat.
- Place in blender or possibly food mill and process till smooth. Return to the burner on low heat.
- Check seasoning and add in salt and pepper to taste. Serve in warm bowls with 1 Tbsp. (15 mL) curried whipped cream floating on top. Garnish with fresh crabmeat and minced cilantro.
- Curried Whipped Cream:Combine curry pwdr with the whipped cream. Cover and chill for 20 min before serving to allow the flavour of the curry pwdr to infuse.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 4 servings | |
| Calories 390 | |
| Calories from Fat 264 | 68% |
| Total Fat 29.6g | 37% |
| Saturated Fat 14.86g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 190mg | 8% |
| Potassium 849mg | 24% |
| Total Carbs 24.86g | 7% |
| Dietary Fiber 11.1g | 37% |
| Sugars 5.52g | 4% |
| Protein 12.38g | 20% |
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