Roasted Red Pepper Soup with Lime Sorbet

Alex and I were down in Niagara-on-the-Lake taking in the smell of fruit growing and a few shows last summer. We had dinner at a nice little restaurant that served us roasted red pepper soup with a dollop of lime sobet in the middle. It was delicious.

Then last fall Alex was heading home for a couple of days and when I asked her what she wanted for dinner she pleaded with me to make the roasted red pepper soup. This is what I came up with and it is delicious. Don’t skip adding the dollop of lime sorbet.

Roasted Red Pepper Soup with Lime Sorbet

6 large bell peppers roasted and chopped
1 cup sweet onion chopped
1 clove garlic
900 ml chicken stock (or vegetable stock for vegetarian option)
1/2 cup coconut milk
1 tbsp butter
½ cayenne, salt and pepper to taste
½ tsp Zaatar
1 tsp sugar
Lime sorbet

Heat butter in a large soup pot over medium-high heat. Add the chopped onion and sauté for 2-3 minutes, stirring occasionally. Add the garlic, zaatar and roasted peppers. Stir and sauté for another 2 minutes.

Add the stock, stir and bring to a simmer. Cook over medium heat for about 20 minutes.

Purée the soup using an immersion blender (or in small batches using a regular blender or food processor).

Return soup to the pot set over low heat. Add the coconut milk and cayenne. Add salt and pepper to taste. Simmer until the soup reduces by half.

Serve with a dollop of lime sorbet in the center of the bowl.