Pepper Carrot Creamy Curry Soup, is a great tasting soup, with the combination and color of all those beautiful vegetables. This soup, has the right amount of heat from the curry, ginger and hot pepper, the gentle sweetness of the carrots, combined with the sweet spiciness of red peppers, add to this flat leaf parsley and you have a wonderful base for a wonderful soup. As you probably know, (hopefully you have tried making) my creamed soups, the Curried Carrot or the Creamed Zucchini to name two, are all light and healthy, fast and easy soups to make, and vegetarian meal alternatives. Today, try the newest addition to my Creamed Soups, the Pepper Carrot Creamy Curry Soup. Let’s Cook
Pepper Carrot Creamy Curry Soup
- 2 large Red Bell Peppers
- 8-10 Carrots
- 2 cloves Garlic, Peeled and smashed
- 2 Scallions
- 1 Sweet Onion
- 2 tbls Curry Powder
- 2 tbls Extra virgin olive oil
- 1 can Coconut milk
- 5-6 cups Vegetable or chicken broth
- large Bunch of fresh flat leaf parsley
- Sea salt and fresh ground pepper to taste
- Fresh hot pepper to taste
- 1-2" knob Fresh ginger
In a soup pan, add olive oil, garlic, and hot pepper (heat) lightly brown the garlic then add the curry and ginger mix together.
Peel and roughly chop the onion and scallions, add to the garlic continue to cook on low heat, careful not to burn the garlic onion mixture
Peel and roughly chop the carrots, Seed and core the peppers, roughly chop, add both carrots and peppers to the onion mixture.
Add the flat leaf parsley, salt and pepper, cover with broth and simmer for 35-40 minutes, until the peppers and carrots are very soft
Remove from heat and with an immersion blender, carefully blend until the soup is a creamy consistency.
Add the Coconut milk, stir well and adjust salt
Serve hot or at room temperature