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Ingredients
| onions (chopped): 1 cup (chopped) |
| red bell pepper (chopped): 1 cup (chopped) |
| russet potatoes (diced): 1 cup (diced) |
| red tomatoes (chopped): 1 cup (diced) |
| canned coconut milk: 1 cup |
| curry powder: 3 Tbl |
| chicken stock: 1 qt |
| honey: 2 Tbl |
| vegetable oil: 2 Tbl |
| fresh cilantro (coriander): 1/2 cup (chopped) |
| salt |
| black pepper |
Curried Red Pepper Soup
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Note: It doesn't really matter how uniform you chop everything, it all gets pureed in the end.
- In the oil, over med-high heat stir fry the onion and red bell pepper until soft.
- Add the potato, tomato (you can also use canned), stock and curry powder.
- Simmer for 15 minutes until the potato is cooked.
- Stir in the coconut milk and honey.
- Puree in batches in a blender, return to pot.
- Salt and pepper to taste.
- Serve with cilantrol.