Curried Red Pepper Soup

Recipe By:
Celine
  • Currently 5.0/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
[1]
 
submit photo Submit a Photo
  • Total Time 75 min Ico-add
  • Yield 4 Servings
  • Level Medium

Here's a full flavored soup based on roasted sweet bell peppers. You can use red, yellow, orange or any other color that is available.
 

Ingredients

  • 1 1/2 pounds colored sweet bell peppers (about 5 or 6 peppers)
  • 1/2 cup red onion, chopped
  • 1 cup water
  • 2 teaspoons chicken bouillon granules (or 2 cubes)
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon dried marjoram, crushed
  • 1 teaspoon garlic powder
  • 3 ounces cream cheese, cut into chunks
  • 1 2/3 cups heavy cream
  • Sour cream
Similar Recipes
More Similar Recipes ›

Directions

  1. 1. Preheat oven to 450 degrees F.
  2. 2. Halve peppers, seed, and remove internal membranes. Place on aluminum foil covered cookie sheet and roast for 10 to 15 minutes or until skins start to turn black and bubble.
  3. 3. Place in paper bag to steam and cool. When the peppers can be handled, remove skins and slice peppers into strips.
  4. 4. Transfer the peppers to a large skillet and add onion, water, bouillon, curry powder, thyme, marjoram and garlic powder. Bring to a boil then reduce heat and let simmer for 15 minutes.
  5. 5. Remove the skillet from the heat and add the cream cheese. Puree the mixture in a blender or food processor until smooth. Stir in cream.
  6. 6. To serve, swirl a teaspoon of sour cream on the top of each bowl.