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🍽️ Creamy Pepper Soup with Curry and Coriander

140 kcal · 30 min · 4 servings

Ingredients

• 800 g yellow bell pepper
• 1 onion
• 1 tbsp rapeseed oil
• 1 tbsp curry powder
• 800 ml vegetable broth
• 50 g whipping cream
• salt
• pepper
• 2 tsp lime juice
• 0.5 bunch coriander leaves

Instructions

1. 1. Cut the bell peppers in half lengthwise.
2. 2. Remove the seeds and white membranes from the peppers.
3. 3. Rinse the vegetables under running water.
4. 4. Cut the peppers into small cubes.
5. 5. Peel the onion.
6. 6. Cut the onion into small cubes as well.
7. 7. Heat the oil in a pot.
8. 8. Sauté the pepper cubes over medium heat for 5 minutes.
9. 9. Remove 4 tablespoons of the pepper cubes from the pot.
10. 10. Set the removed pepper pieces aside.
11. 11. Add the onion cubes to the pot.
12. 12. Sauté the onions briefly.
13. 13. Stir the curry powder into the mixture.
14. 14. Pour the broth into the pot.
15. 15. Let the soup simmer for 10 minutes.
16. 16. Remove the pot from the heat.
17. 17. Blend the soup until creamy with a hand blender.
18. 18. Stir the cream into the soup.
19. 19. Bring the soup to a brief boil.
20. 20. Season the soup with salt.
21. 21. Season the soup with pepper.
22. 22. Season the soup with lime juice.
23. 23. Rinse the coriander under running water.
24. 24. Shake the coriander dry.
25. 25. Pick the coriander leaves off the stems.
26. 26. Distribute the reserved pepper cubes onto the soup plates.
27. 27. Pour the hot soup over the pepper cubes.
28. 28. Sprinkle the finished soup with the fresh coriander leaves.

Nutrition per serving

• kcal: 140
• Protein: 4 g · Fett/Fat: 8 g · Carbs: 13 g