Just when I thought I couldn’t make one more soup, this potato and sweet pepper soup came along and changed my mind. Be sure to use local, fresh sweet peppers for the best flavor. The curry really makes this soup special. It brings out the sweetness of the peppers and makes the flavor pop in your mouth. I make it with milk and butter, but you can easily adapt it to make it vegan by replacing the butter with olive oil and adding more broth instead of milk. To make this a meal, serve with corn muffins. You could also add corn into the soup at the end for a little more texture.
Potato and Sweet Pepper Soup
A sweet twist on traditional potato soup.
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 2 carrots diced
- 2-4 sweet red peppers cored and sliced
- 2 cloves garlic pressed
- 2 cups whole milk
- 2 C vegetable or chicken broth
- 3 medium potatoes diced
- 2 teaspoons thyme
- 1/2 tsp curry
- 1/4 tsp cumin
- salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and red pepper for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Add in the broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
- Add spices, salt, and pepper. Continue cooking until heated through.
- Using an immersion blender, puree until smooth. Stir in the milk until mixed and creamy.
Notes
Vegan version: Substitute all olive oil for the butter and add a full quart (4 cups) of vegetable broth instead of half milk and half broth.
