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13 Oct Low Glycemic No Added Sugar Curried Red Pepper Soup

Posted at 07:54h in by
RatingDifficultyBeginner

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.

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Yields3 Servings
Prep Time45 minsCook Time25 minsTotal Time1 hr 10 mins
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.

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Ingredients

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

Directions

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.

Low Glycemic No Added Sugar Curried Red Pepper Soup
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