Halve peppers, seed, and remove internal membranes.
Place on aluminum-foil covered cookie sheet and roast at 450ºF for 10 – 15 minutes, until skins start to turn black and bubble.
Place peppers in paper bag to steam and cool. When the peppers can be handled, remove skins and slice peppers into strips and place in a pan with onion, water, Steviva Blend, bouillon granules, curry powder, thyme, marjoram and garlic.
Simmer for 15 minutes. Add cream cheese cut into chunks. Puree mixture in blender or food processor until smooth.
Stir in cream. To serve, swirl a teaspoon of sour cream on the top of each bowl.
Peppers of all kinds can really delicious when in season and can make the most delicious soups. Here's a recipe that is tried and true. I love this soup and if you are not a big fan of curry you can add an alternative spice.
Prep: 45 mins
Cook: 25 mins
Yields: 3 quarts
1 1/2 lbsred, yellow, or orange sweet peppers (about 5-6)