Name: Low Glycemic No Added Sugar Curried Red Pepper Soup
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 3
Cuisine: Diabetic Friendly
Ingredients: 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; 1 tbsp sour cream

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

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.