Curry and bell pepper soup

Curry and bell pepper soup is a delicious soup that's filled with lots of flavors. Perfect for curry lovers, for lunch or dinner served with some bread.

25 minutes 4 people Soup
Curry and bell pepper soup


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  • 1 onion
  • 2 garlic cloves
  • 30 gram butter
  • 2,5 teaspoons of curry powder
  • 1/2 teaspoon cayenne pepper
  • 40 gram all-purpose flour
  • 1 liter vegetable stock (store-bought or make your own)
  • 1,5 bell peppers (we've used a half red, green and yellow pepper)
  • 100 ml cream
  • pepper and salt to taste
Curry and bell pepper soup ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • medium-sized pan
  • wooden spoon


25 minutes 4 people Soup

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Preparation -- 10 minutes

PEEL and finely chop the onion and garlic cloves. REMOVE the seeds from the peppers and rinse them. CHOP the peppers into small cubes and set them aside. 

Curry and bell pepper soup
Curry and bell pepper soup

Finishing the curry and bell pepper soup -- 15 minutes

HEAT butter in the medium-sized pan and sauté the chopped onion and garlic for about a minute. Then ADD the curry powder and cayenne pepper and sauté one minute more.

Then also ADD the flour to create a roux and let it cook on low heat for another minute. POUR in the vegetable stock, stir until it's smooth and bring to a boil.

ADD the finely diced bell peppers, turn down the heat and COOK for another few minutes, the peppers should still have a bite to them. ADD cream and season with pepper and salt. Enjoy!

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