Curried Red Bell Pepper Soup

by Karin Calloway
If you’re looking for a recipe that offers versatile serving options, this Curried Red Bell Pepper Soup fills the bill. It is delicious served hot, cold or at room temperature. The soup is elegant enough to start off a gourmet seated dinner but equally welcome warm from a thermos at your next tailgate party. Puree the soup right in the pot with the Viking Hand Blender or in batches in your Viking Blender.

  • 3 tablespoons butter
  • 4 medium red bell peppers, cored, seeded and chopped
  • 2 leeks, white part only, chopped
  • 1 medium onion, peeled and chopped
  • 1-2 tablespoons curry powder
  • 1 14-ounce can reduced-sodium chicken broth
  • 2 cups half and half
Heat butter in a Dutch oven over medium-high heat. Add peppers, leeks, onion and curry powder and saute until translucent, about 10 minutes. Add broth and half and half, increase heat and simmer until reduced by 1/3, about 30 minutes. Puree using a hand blender. Simmer 15 minutes more. Season to taste with salt and pepper.

Makes 6-8 servings.		 Curried Red Bell Pepper Soup

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7-Ply Sauce Pots

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