Habañero and Yellow Pepper Soup

Habanero_Soup_WM; thepatricianpalette.com; Mark Woolcott Photography

Are the winter blues kicking in?  Or is summer just not hot enough?  Warm up your palate and your soul with this innocent looking soup.  Only two habañeros are needed to add a touch of fire.  But, don’t be afraid.  The sweet lime cream and lime zest tame the fiery beast and add balance and contrast.

Habañero and Yellow Pepper Soup with Sweet Lime Cream

(a TPP original recipe)

Serves 4



2 tablespoons olive oil
1 yellow onion, cut into 1” cubes
3 whole cloves garlic, peeled
1 teaspoon sweet Hungarian paprika
1 teaspoon Madras Curry Powder
2 habañero peppers, cored, seeded, quartered
5 yellow peppers, cored, seeded, cut into 1” cubes
1 tablespoon olive oil
Flakey sea salt
Freshly ground black pepper
32 fluid ounces Imagine™ free range chicken broth (or comparable)
Pinch of saffron (about 20 threads)


½ cup sour cream
2 teaspoons lime juice
2 teaspoons sugar
2 tablespoons finely chopped cilantro (or mint)


Zest of 2 limes, finely chopped or julienned
1 avocado, sliced



Coat preheated sautée pan with olive oil.  Add onion, garlic, paprika and curry powder and sautée on medium-low heat until onions are translucent.  About 5 minutes.

In a prep bowl, toss both peppers with olive oil to coat.  Season with flakey sea salt and freshly ground black pepper.  Add to onions.  Cover and sautée for 15 minutes or until golden brown and soft.

Add chicken broth and crumble the saffron into the broth.  Bring broth to a boil, reduce heat to low and simmer, covered, for 40 minutes.  Peppers should be tender.

Remove from heat.  Blend with an immersion blender or in a food processor.  Pass soup through a sieve to remove any large lumps.  Use a chinois for an ultra creamy texture.  Return to pan and reheat.

Sweet Lime Cream

Combine all ingredients and whip till smooth. Adjust sweetness to taste.


Ladle soup into bowls.  Dollop about 2 tablespoons of the sweet lime cream into the center.  Top with a mound of the lime zest and arrange a fan of avocado on the side.  You can also dice the avocado and pile a small heap on top of the cream, then finish with the lime zest.


NOTE: This is a ‘paleo’ friendly recipe if you want to exclude the dairy. Just serve with a lime wedge on the side and sprinkle the top with the lime zest.

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One Response to Habañero and Yellow Pepper Soup

  1. indian takeaway livingston December 16, 2010 at 9:32 pm #

    mouth watering

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