Chili Peppers-
“Capsaicin is an active component in chili peppers that kicks up your metabolism,†Lippert says. “It revs up your body's machinery, releases toxins, and keeps energy ... more
“Capsaicin is an active component in chili peppers that kicks up your metabolism,†Lippert says. “It revs up your body's machinery, releases toxins, and keeps energy ... more
Chili Peppers-
“Capsaicin is an active component in chili peppers that kicks up your metabolism,†Lippert says. “It revs up your body's machinery, releases toxins, and keeps energy levels up.†While Lippert does caution that you'd need to eat quite a few chili peppers to feel major effects, try this Carrot and Chili Pepper Soup for a sense of subtle rejuvenation.
Ingredients:
2 14-1/2-ounce cans vegetable broth
16 ounce packaged peeled baby carrots
1 large onion
1 4-ounce can diced green chili peppers
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup half-and-half or light cream
Fresh purple basil leaves (optional)
Directions:
1. In a large saucepan or Dutch oven combine broth, carrots, onion, chili peppers, chili powder, and cumin. Bring mixture to boiling; reduce heat Simmer, covered, 12 minutes or until carrots are very tender.
2. In a food processor bowl or blender container process half of the mixture until smooth. Repeat with remaining mixture. Return mixture to saucepan. Stir in half-and-half or light cream. Heat through.
3. To serve, ladle soup into bowls. If desired, garnish with purple basil. Makes 8 side-dish servings. less
“Capsaicin is an active component in chili peppers that kicks up your metabolism,†Lippert says. “It revs up your body's machinery, releases toxins, and keeps energy levels up.†While Lippert does caution that you'd need to eat quite a few chili peppers to feel major effects, try this Carrot and Chili Pepper Soup for a sense of subtle rejuvenation.
Ingredients:
2 14-1/2-ounce cans vegetable broth
16 ounce packaged peeled baby carrots
1 large onion
1 4-ounce can diced green chili peppers
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup half-and-half or light cream
Fresh purple basil leaves (optional)
Directions:
1. In a large saucepan or Dutch oven combine broth, carrots, onion, chili peppers, chili powder, and cumin. Bring mixture to boiling; reduce heat Simmer, covered, 12 minutes or until carrots are very tender.
2. In a food processor bowl or blender container process half of the mixture until smooth. Repeat with remaining mixture. Return mixture to saucepan. Stir in half-and-half or light cream. Heat through.
3. To serve, ladle soup into bowls. If desired, garnish with purple basil. Makes 8 side-dish servings. less
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