Crab and Roasted Pepper Bisque

Preheat oven to broiler setting.

Rub red and yellow peppers with 2 teaspoons (10 mL)olive oil. Place under broiler and roast in oven for 20 to 30 minutes, turning the peppers frequently.

Place the peppers in a bowl and cover tightly with plastic wrap. Let cool for 30 minutes, as this will make it easier to remove the skin. Cut each pepper in half, peel off the skin and then remove the core and seeds.

In a large soup pot, heat remaining tablespoon (15 mL) of oil over heat; stir in carrots and sweat for 5 minutes; add remaining ingredients except salt and pepper. Bring to a boil and simmer for approximately 30 to 40 minutes on medium heat. Remove soup from heat.

Place in blender or food mill and process until smooth. Return to the burner on low heat.

Check seasoning and add salt and pepper to taste. Serve in hot bowls with 1 tablespoon (15 mL) curried whipped cream floating on top. Garnish with fresh crabmeat and chopped cilantro.

Combine curry powder with the whipped cream. Cover and refrigerate for 20 minutes before serving to allow the flavour of the curry powder to infuse.