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.