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.