In honor of our friends from England,(they are celebrating National Curry Week) here is my Spicy Curry, Tomato, and Peppers Soup!!
This soup is very tasty, and is certainly another recipe for those parents who try to get their children to eat more vegetables by pureeing it. (just don’t add as much spice to it)
If you are not a heat junkie, just reduce the amount of red pepper flakes, and Sriracha.
2 Tbsp. EVOO
1 medium Green Pepper (chopped)
1 medium Red Pepper (chopped)
1 large onion (chopped)
2 medium carrots(chopped)
2 fresh tomatoes (chopped)
1 litre veg stock
100 grams of mushrooms (diced)
1- 796 ml tins diced tomatoes (reduced salt)
1 Tbsp. tomato paste
50 ml 10% cream (a splash)
2 Tbsp. Yellow Curry
1 tsp. Red Pepper Flakes
1 tsp. dried garlic
1 tsp. salt and pepper
1 dash of Worcestershire
2 Tbsp. Sriracha Sauce (or more)
Sour cream and chives (for garnish)
In a medium pot combine olive oil, onions, peppers, fresh tomatoes and carrots, cook over medium heat until onions become translucent. Add the seasonings, mushrooms and tomato paste stir and continue cooking. Add vegetable stock and tin tomatoes, bring soup to a soft boil, then reduce and let simmer for about a half hour or to preference.
Remove soup from heat and let cool a little, add cream, salt and pepper to taste .Blend with an emersion blender or place small batches in a regular blender, blend until smooth. Serve with Parmesan cheese (I grate a fair bit on it) ,sour cream and chives for garnish, and there you have it! I hope you enjoy!!