Honourable Dipika Damerla’s Famous Red Bell Pepper, Curry and Cumin Soup
Oct 30, 2015
Honourable Dipika Damerla’s Famous Red Bell Pepper, Curry and Cumin Soup
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!
Ingredients
- 2 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 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!
Notes
© Chef Michael Smith
Nutrition
Calories: 140kcalCarbohydrates: 15gProtein: 7gFat: 8gSaturated Fat: 4gCholesterol: 15mgSodium: 710mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20.6mgCalcium: 60mgIron: 1.8mg
Tried this recipe?Let us know how it was!
