Red Bell Pepper Soup

I had my eyes on Sig's Red bell pepper soup and was completely floored when I tried it. Grilling the bell peppers and the touch of curry powder enhances the flavour of the soup incredibly. Try it and enjoy the sweetness of the peppers, sourness of the tomatoes and spices, all in one hot bowl of soup!

You need:

2 large red bell peppers
2 large tomatoes peeled and chopped
2 tbsp minced garlic
1 1/2 cups water or stock
1/2 cup whole milk
1/2 cup sliced shallots/onions
1 tsp red chilli powder
1/4 tsp curry powder
salt and pepper to taste
1 tsp olive oil
1 tbsp fresh lemon juice

For the garnish:
Thinly sliced green onions
Garlic croutons
Cream

Grill the bell peppers turning them on and off till the skin starts to turn black for about 6 to 8 minutes. Remove and cool for 10 minutes. Peel, remove the seeds and chop. Heat oil in a large enough saucepan and add the shallots/onions and garlic. Cook till the shallots/onions start to soften. Add the chopped bell peppers, tomatoes, red chilli powder, curry powder and cook for about 10 minutes stirring frequently. Add the water/stock and milk and bring to a boil. Reduce the heat to medium and cook for about 20-25 minutes stirring occasionally. Remove from the heat and into a smooth liquid. Stir in the lemon juice, salt and pepper.
Serve hot in individual bowls and garnish with garlic croutons, sliced green onions and a dollop of cream.

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