Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 4 bowls

Ingredients

  • 1 tbsp Butter more if you're feeling indulgent
  • 1 large Onion finely chopped
  • 2-8 cloves Garlic thinly sliced
  • 6 Red Bell Pepper cut into small pieces
  • 4 cups Chicken Broth no salt added or plain water
  • 1 tbsp Curry Powder
  • 1 tbsp Ground Cumin
  • 1 tbsp Salt
  • Lots of Freshly Ground Pepper

Instructions

  • In a soup pot, melt the butter over medium-high heat. Toss in the onions and garlic, stirring and sizzling as the onions soften. Add your red bell peppers and pour in the broth. Bring to a slow, steady simmer. Simmer, stirring occasionally, just long enough for the vegetables to soften but not long enough for the flavours to peak and fade, 20 minutes or so.
  • In the last minute or two, stir in the curry powder and ground cumin. Season with salt and pepper.
  • Purée the works using your hand blender, tilting the pot and going for the depths. The longer you puree the smoother the soup. Alternatively use a food processor or blender. Ladle, serve and share!
Nutrition Facts
Honourable Dipika Damerla’s Famous Red Bell Pepper, Curry and Cumin Soup
Calories
105
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
2.5
g
16
%
Carbohydrates
 
15
g
5
%
Fibre
 
3
g
13
%
Sugars
 
4
g
4
%
Protein
 
7
g
14
%
Cholesterol
 
10
mg
3
%
Sodium
 
130
mg
6
%
Vitamin A
 
500
IU
10
%
Vitamin C
 
20.6
mg
25
%
Calcium
 
60
mg
6
%
Iron
 
1.8
mg
10
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

© Chef Michael Smith

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