Curried Bean and Bell Pepper Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Can be prepared in 45 minutes or less but requires additional unattended time. Ingredients:
a 19-ounce can cannellini beans, rinsed and drained well |
1/2 cup chopped red bell pepper |
1 small garlic clove, minced |
2 tablespoons grated onion |
3/4 cup chicken broth |
1/2 teaspoon curry powder |
2 teaspoons fresh lemon juice, or to taste |
a pinch of sugar |
3/4 cup half-and-half |
finely chopped fresh basil leaves for garnish |
Directions:
1. In a blender pureée the beans and the bell pepper with the garlic, the onion, the broth, the curry powder, the lemon juice, and the sugar. Add the half-and-half and blend the mixture until it is just combined. Strain the mixture through a sieve set over a bowl, pressing hard the solids, discard the solids, and chill the soup for 1 hour, or until it is cold. Serve the soup garnished with basil.
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