Recipe: Two Peppers Soup w/ Carrot & Sage

Soup is rarely photogenic, but it can be delicious. Even if blended, this soup turns a very spring-like orange color!

Ingredients:
glug of olive oil
1/2 poblano pepper, seeds removed and diced
1/3 sweet yellow onion, chopped
1/4 cup water
1 red pepper, seeds removed and chopped
2 carrots, finely chopped
a dozen sage leaves, finely chopped
2 cups broth (organic free range chicken)

1. Let a tall sauce pan warm over medium meat, then add olive oil.
2. Add poblanos and onion. Stir and let brown for 3-5 minutes.
3. Add water and red pepper. Cook for 5-10 minutes or until evaporated.
4. Add carrots, sage, and broth. Cook for about 15 minutes, then remove from heat.
5. (optional) Let cool for about 10 minutes, then use a handheld blender to puree to your preferred level of creaminess. No need to use dairy products or butter for the same effect!

Cooked down, the poblanos have an earthy flavor, so if you prefer more spice, add red pepper flakes or a dash (or five) of a favorite hot sauce. I love Crystal and Cholula.