LIVE: Duck boat that capsized in Branson, Mo. will be raised from bottom of Table Rock Lake

Making the cut: The knives you need to have in your kitchen

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

MILWAUKEE (WITI) -- It's time to sharpen your skills. A good, sharp knife is a must-have for all kitchens. Down to Earth Chef Karen Gill joined the Studio A team on Monday, February 16th to talk about making the cut.

CLICK HERE to sign up for a hands-on class with Chef Gill about making the perfect soup.

Curried Tomato-Bell Pepper Soup Serves 4

1 tablespoon canola or olive oil
1 medium onion, diced
1 small yellow bell pepper, diced
1 small green bell pepper, diced
2 cloves garlic, minced
1 tablespoon curry powder
1 tablespoon grated fresh ginger
¼ teaspoon crushed red pepper
2 cups chicken broth, vegetable broth or water
1 15-ounce can petite diced tomatoes
1 15 oz can canned pure pumpkin
1 8 oz can tomato sauce
½ teaspoon salt
½ cup heavy cream
¼ cup cilantro, chopped

Heat oil in large stockpot. Add onions and bell peppers; cook 5 minutes or until soft. Add garlic, curry powder, ginger and crushed red pepper. Cook until fragrant.

Add broth, tomatoes, pumpkin, tomato paste and salt. Stir well. Bring to a boil. Reduce heat and simmer for 20 minutes. Add cream and cook for another 5 minutes, careful not to boil. Garnish with cilantro and serve.