Forums: September 2010 Kickstart Forum Archive: Unroasted red peppers?
Created on: 09/06/10 08:53 PM Views: 1040 Replies: 4
Mariberry Joined: 01/02/10 Posts: 297	Unroasted red peppers? Posted Monday, September 6, 2010 at 8:53 PM I'd like to make the carrot and roasted red pepper soup but today discovered my broiler isn't working In the past, I've made pans of roasted veggies but never to the point of being blackened and having the skins fall off. What's the advantage to doing this step? Has anyone made the soup without popping the pepper out of its charred skin? (I kinda hate the idea of losing the skin...aren't there lots of nutrients in it?) All we are saying is "Give Peas a Chance"
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Dobby Joined: 09/04/10 Posts: 113	RE: Unroasted red peppers? Posted Monday, September 6, 2010 at 9:00 PM I think roasting the pepper changes the taste slightly but I wouldn't see a problem with just adding them to the onions and carrots. That would be easier and faster as well! Pam
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fiji51904 Joined: 01/12/10 Location: Ontario, CA Posts: 98	RE: Unroasted red peppers? Posted Tuesday, September 7, 2010 at 10:33 AM We BBQ them but I have roasted them in the oven as well as sautéed them w/the other veggies. It’s a great soup either way. Hope you like it! Heidi
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pennchic6 Joined: 09/07/10 Posts: 9	RE: Unroasted red peppers? Posted Tuesday, September 7, 2010 at 2:13 PM Like Dobby/Pam said, it changes the flavor a bit. If you have a gas burner you can also just set it over the flame and turn it until it's charred. Barring that, like the others said, I'm sure the soup would taste fine if you just cooked the pepper in with the onions and carrots. On the topic of the soup, I made some last night and realized I did not have plain soymilk (only vanilla, which would be weird), so I substituted watered down coconut milk for the soymilk. That was my lunch today, and yum!
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redtopsissy Joined: 08/26/10 Location: Fort White, Florida Posts: 47	RE: Unroasted red peppers? Posted Tuesday, September 7, 2010 at 6:07 PM I ran all of the veggies through the machine and cooked them until the onions were translucent. 'Tastes great...Elizabeth Elizabeth email
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