Creamy Paprika Soup with Curry and Coriander

Ingredients

• 800 g yellow bell pepper
• 1 onion
• 1 tbsp Rapeseed Oil
• 1 tbsp curry powder
• 800 ml vegetable broth
• 50 g whipping cream
• Salt
• Pepper
• 2 tsp lime juice
• 0.5 bunch coriander leaves

Instructions

1. 1.

   Halve the bell peppers, remove seeds and membranes, wash and dice them. Peel and cube the onion. Heat the oil and sauté the pepper cubes over medium heat for 5 minutes. Remove 4 tablespoons of the mixture and set aside. Add the onion cubes and continue sautéing. Stir in the curry powder, pour in the broth, and simmer for 10 minutes.

2. 2.

   Take off the heat and puree the soup. Stir in the cream, bring back to a boil, and season with salt, pepper, and lime juice.

3. 3.

   Wash the coriander, shake dry, and pluck the leaves. Distribute the remaining pepper cubes on a serving bowl, pour the soup over them, and sprinkle with coriander.