Curried Tomato-bell Pepper Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 tablespoons canola oil
• 4 cups chopped onions
• 3 cloves garlic, minced
• 2 tablespoons curry powder
• 1 tablespoon chopped fresh ginger
• 1/4 teaspoon crushed red pepper flakes
• 5 cups reduced-sodium chicken broth or 5 cups vegetable broth
• 1 (29 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can pure pumpkin
• 1 (6 ounce) can tomato paste
• 1 cup diced red bell peppers or 1 cup orange bell pepper
• 1 cup diced green bell pepper
• 1/2 teaspoon salt
• 1 cup whipping cream or 1 cup half-and-half
• 1/2 cup chopped fresh cilantro

Recipe

• 1 heat oil in dutch oven or large pot over medium heat until hot.
• 2 add onions; cook 5 to 7 minutes or until tender.
• 3 add garlic, curry powder, ginger and crushed red pepper; cook 2 minutes.
• 4 add broth, tomatoes, pumpkin, tomato paste, red bell pepper, green bell pepper and salt.
• 5 increase heat to high.
• 6 bring to boil; reduce heat to medium-low.
• 7 simmer 20 minutes, stirring occasionally.
• 8 puree in food processor or blender until smooth and pass through sieve.
• 9 (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.) pour back in dutch oven and add cream; cook 5 minutes, sitrring occasionally.
• 10 (if using half-and-half, do not let boil.) garnish with cilantro.