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Curried Tomato Bell Pepper Soup Recipe

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This recipe for Curried Tomato Bell Pepper Soup is from The Issa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. oil
4 cups chopped onion
3 garlic cloves, minced
1 can (29 oz) diced tomatoes
1 can (15 oz) pure pumpkin
1 can (6oz) tomato paste
1 cup diced red bell pepper
1 cup diced green peppers
1/2 tsp.salt
1 cup whipping creams or half and half
1/2 cup fresh cilantro
2 tbsp. curry powder
1 tbsp. fresh ginger
1/4 tsp. crushed red pepper
5 cups chicken broth
Directions:
Directions:
Heat dutch oven or large pot over medium heat until hot. Add onions cook 5-7 minutes or until tender
Add garlic, curry powder, ginger and crushed red pepper. Cook 2 minutes. Add broth, tomatoes, pumpkin, tomato paste, red and green bell peppers and salt. Increase to high eat. Bring to a boil; reduce heat to medium low. Simmer 20 minutes stirring occasionally. Soup can be made up to 1 month ahead and frozen. Thaw in refrigerator. Bring to a simmer over medium low heat; continue with remainder of recipe. Add cream; cook 5 minutes stirring occasionally. If using half and half do not let boil. Garnish with cilantro.
Number Of Servings:
Number Of Servings:
8

 

 

 

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