Low Glycemic No Added Sugar Curried Red Pepper Soup

Low Glycemic No Added Sugar Curried Red Pepper Soup

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.

TweetSaveShare
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.

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


Newsletter SignUp

You have taken the first step in becoming Steviva Brands VIP. We are so happy to have you. Now it’s time to take the next step by entering your information.

  • Get the deepest discounts on our products.
  • Get exclusive VIP access to Steviva staff for recipes
Close this popup

Enter your email below to receive 10% off your first purchase.