Curried Tomato-Bell Pepper Soup
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 2 tablespoons canola oil
- 4 cups chopped onions
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 tablespoon chopped fresh ginger
- 1⁄4 teaspoon crushed red pepper flakes
- 5 cups reduced-sodium chicken broth or 5 cups vegetable broth
- 1 (29 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can pure pumpkin
- 1 (6 ounce) can tomato paste
- 1 cup diced red bell peppers or 1 cup orange bell pepper
- 1 cup diced green bell pepper
- 1⁄2 teaspoon salt
- 1 cup whipping cream or 1 cup half-and-half
- 1⁄2 cup chopped fresh cilantro
directions
- Heat oil in Dutch oven or large pot over medium heat until hot.
- Add onions; cook 5 to 7 minutes or until tender.
- Add garlic, curry powder, ginger and crushed red pepper; cook 2 minutes.
- Add broth, tomatoes, pumpkin, tomato paste, red bell pepper, green bell pepper and salt.
- Increase heat to high.
- Bring to boil; reduce heat to medium-low.
- Simmer 20 minutes, stirring occasionally.
- Puree in food processor or blender until smooth and pass through sieve.
- (Soup can be made up to 1 month ahead and frozen. Thaw in refrigerator. Bring to a simmer over medium-low heat; continue with remainder of recipe.) Pour back in Dutch oven and add cream; cook 5 minutes, sitrring occasionally.
- (If using half-and-half, do not let boil.) Garnish with cilantro.
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RECIPE SUBMITTED BY
Michelle Kasper
Sierra Vista, AZ
I am a culinary school graduate, Texas Culinary Institute, but I do not work at a restaurant. I just enjoy cooking for family and friends. I am currently working on my Master's degree in counseling psychology and am due to graduate in May 2009. I have 2 kids ages 8 and 16 months. We have been living in England for 2 1/2 years and will move back to the states in June.