15-Minute Roasted Red Pepper Soup
This soup provides powerful antioxidants.
- 24 ounce jar roasted red peppers, drained
- 1 cup chicken broth, low sodium
- 1 1/4 cups sour cream (reserve 1/4 cup for garnish)
- 1 1/2 cups buttermilk
- 1 Tbsp curry powder
- 1/2 tsp cayenne pepper or to taste
- 1 tsp sugar
- 2 cups yellow corn kernels, cooked
- 6 green onions (with greens), thinly sliced for garnish
- salt to taste
In a blender or food processor, place first 8 ingredients and process until smooth. Pour soup into a medium saucepan; add corn. Cover and simmer about 15 minutes over medium heat until heated through.
Ladle into bowls. Top each with green onions and optional sour cream. Makes 6 servings. Enjoy!