I had a curried red pepper soup at a restaurant a few years ago and have been trying to find a similar recipe. I made a few changes to this recipe but i am confident it is great as is! I used 5 large red shepherd peppers (as they are in season and on sale), I added a few jalapeño peppers because they are fresh in my garden. As these were sautéing with the onion and garlic I added 1/2 teaspoon of curry powder. I increased the amount of stock to 1800 ml. Simmered for 2 hours then put through the food processor and then through the blender. I did not add any cream as the soup was nice and thick. Mmmmmmmm
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I had a curried red pepper soup at a restaurant a few years ago and have been trying to find a...