Roasted Tomato Soup with Ginger and Mint
Imagine yourself sitting by the window and watching the first snowfall. Somewhere in the most picturesque chalet overlooking the Alps, or in the comfort of your own home, curled up under a soft plush blanket. Not a worry in the world, just one idyllically peaceful, lazy afternoon reading a book, looking through your old photographs, or doing whatever else makes you happy. Sounds heavenly doesn't it? You know what could make things even better? A warm bowl of velvety soup. Aromatic, healing and calming. Maybe even served in a big mug so you can drink it while curled up under that soft plush blanket. Hold that cup in your hands and it warms up your entire body. Take a sip or a spoonful, and it warms up your soul. This recipe is loaded with aphrodisiac foods to heat things up even more. Can you handle it?
Roast tomatoes and peppers, perfumed with earthy thyme, olive oil and citrusy notes of sherry vinegar. A touch of ginger brings that invigorating and reviving burst of flavour (and a little friendly nudge to your libido) while sweet chilli pepper (another libido stimulant) gives your tongue little sensual bites that intrigue and energize your taste buds. And then, there comes the fresh, heavy cream. It adds that comforting richness, body and rounds out all the flavours in your soup. The tip of the flavour pyramid is mint. So familiar, yet never failing to surprise your tongue with a splash of its stimulating essence. This soup is that unforgettable first course at any dinner party or at your own party for one. But be warned. A cup of tea on a chilly day may not do the trick after you try this soup. And you also may not think of a better a way to start your foreplay.
3 large tomatoes,
2 red bell peppers,
5 cloves of garlic,
1 full red onion,
1 sweet chilli pepper,
2 sprigs of thyme,
A splash of sherry vinegar,
Small piece of ginger,
2 liters of chicken stock (or vegetable stock for a vegetarian option),
1 cup of heavy cream (35%),
Salt, pepper to taste,
1 teasp. brown sugar,
6 mint leaves.
Cut your tomatoes and red peppers in halves, chop your onion and arrange on a baking sheet. Throw in full garlic cloves and a chilli pepper. Drizzle with olive oil, vinegar, salt, pepper and sprinkle with sugar. Mix so they are well coated. Add thyme. Preheat your oven to F400 and roast for about 30 minutes.
Remove thyme and transfer your roast vegetables to a large pot. Add chicken stock, grate in some ginger (not more than 1 tsp.) and let it boil for 20 min.
Add mint and puree with a hand blender. Add cream and mix until well incorporated. Serve with a dollop of crème fraiche and some chopped mint.