Honourable Dipika Damerla’s Famous Red Bell Pepper, Curry and Cumin Soup

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Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
One of the best ways to fill Half Your Plate (and all of your soup bowl) is with a simple pureed soup. They’re a time-honoured and super-simple way to get a whole lot of vegetable flavour on the table in a hurry – maybe even hide vegetables from finicky eaters. This one was custom created by Honourable Dipika Damerla with Chef Michael Smith’s coaching!



  1. 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.
  2. In the last minute or two, stir in the curry powder and ground cumin. Season with salt and pepper.
  3. 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
Amount Per Serving
Calories 140 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 710mg 30%
Total Carbohydrates 15g 5%
Dietary Fiber 3g 12%
Sugars 4g
Protein 7g 14%
Vitamin A 10%
Vitamin C 25%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

© Chef Michael Smith

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