I was talking with my mom and brother the other day, and we were reminiscing about when my mother used to serve up a curry dip for company when I was a kid. Growing up, that was the only time I ever tasted curry, and I was always intrigued by the exotic taste. Now, I love all kinds of curry dishes. I hope you’ll give this one a try. This is a cold soup, so you might have to wait a bit until the weather warms up in your area.
Curried Bean and Bell Pepper Soup
1 19 oz can cannellini beans, rinsed and drained
1/2 cup chopped red bell pepper
1 garlic clove, minced
2 tb grated onion
1 cup low sodium vegetable broth
1/2 good quality curry powder
2 tsp lemon juice
pinch of sugar
3/4 cup soy milk (original recipe calls for half and half)
finely chopped basil leaves for garnish
In blender, puree the beans and bell pepper with the garlic, onion, vegetable broth, curry powder, lemon juice and sugar. Add soy milk and bled the mixture until it is combined. Strain mixture through a sieve set over a bowl, pressing hard on the solids. Discard solids and chill soup for one hour, or until cold. Serve soup garnished with the basil. Makes three cups.