Name: Curry and bell pepper soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: World
Ingredients: 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

Ingredients

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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

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Kitchen equipment

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

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Preparation

25 minutes 4 people Soup

View the original recipe via:
https://ohmydish.com/recipe/curry-and-bell-pepper-soup

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.

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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