Low Glycemic No Added Sugar Curried Red Pepper Soup

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Posted By: Steviva Brands
Posted In:  Soups and Stews
Page Views:  2384 views
Preparation Time:  45 minutes
Cooking Time:  25 minutes
Course: soups
Cusine: north american


Carbs Per Serving: 7 g
Prep Time:<55 minutes
Skill Level: easy

1 ½ pounds red, yellow, or orange sweet peppers (about 5-6)
½ cup chopped red onion
1 cup water
2 tsp. chicken bouillon granules
1 ½ tsp. curry powder or, to taste
½ tsp. dried thyme, crushed
½ tsp. dried marjoram, crushed
½ tsp.
Fructevia or Steviva Brand Stevia Blend
1 tsp. garlic powder
3 ounces cream cheese
1 2/3 cups whipping cream
Sour cream (optional)


Peppers of all kinds are really coming into season and now is the time to make tasty soups with these beauties. Here's a recipe that is tried and true. I love this soup and if you are not a big fan of curry you can add an alternative spicy.


Halve peppers, seed, and remove internal membranes. Place on aluminum-foil covered cookie sheet and roast at 450 degrees for 10 – 15 minutes, until skins start to turn black and bubble. Place in paper bag to steam and cool. When the peppers can be handled, remove skins and slice peppers into strips and place in a pan with onion, water,Fructevia, or Steviva Brand Stevia Blend, bouillon granules, curry powder, thyme, marjoram and garlic. Simmer for 15 minutes. Add cream cheese cut into chunks. Puree mixture in blender or food processor until smooth. Stir in cream. To serve, swirl a teaspoon of sour cream on the top of each bowl.

Nutritional Facts
Total Calories: 920
Calories Per Serving: 153.3 (2 cups)
Total Fat: 39.1g
Saturated Fat: 6.9g
Cholesterol: 42mg
Sodium: 546mg
Total Carbohydrates: 115g

Carbohydrates Per Serving: 7g
Dietary Fiber: 20.9g
Sugars: 8g
Protein: 23g

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