Curried Bean and Bell Pepper Soup
Can be prepared in 45 minutes or less but requires additional unattended time.
Recipe information
Yield
Makes about 3 cups, serving 4
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
Preparation
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.
