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Low Glycemic No Added Sugar Curried Red Pepper Soup

Yields3 ServingsPrep Time45 minsCook Time25 minsTotal Time1 hr 10 mins

Peppers of all kinds can be 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.

For Soup:
 1.50 red, yellow, or orange sweet peppers (about 5-6)
 0.50 cup red onion, chopped
 1 cup water
 2 tsp chicken bouillon granules
 1.50 tsp curry powder (or to taste)
 0.50 tsp dried thyme (crushed)
 0.50 tsp dried marjoram (crushed)
 0.50 tsp Steviva Blend
 1 tsp garlic powder
 3 cream cheese
 1.67 whipping cream
Optional (for topping):
 1 tbsp sour cream
1

Halve peppers, seed, and remove internal membranes.

2

Place on aluminum-foil covered cookie sheet and roast at 450ºF for 10–15 minutes, until skins start to turn black and bubble.

3

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.

4

Simmer for 15 minutes.

5

Add cream cheese (cut into chunks)

6

Puree mixture in blender or food processor until smooth.

7

Stir in cream.

8

To serve, swirl a teaspoon of sour cream on the top of each bowl.

Nutrition Facts

Serving Size 2 cups

Servings 3

Amount Per Serving
Calories 153
% Daily Value *
Total Fat 5g8%

Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 42mg15%
Sodium 71mg3%
Potassium 92mg3%
Net Carbohydrate 7g3%

Dietary Fiber 32g128%
Sugars 1g
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.