Chili Curry Roasted Pepper Soup

This recipe is one of our favorite soups we have made so far. We are thrilled to share it with you!

Taking the extra time to roast the veggies is a *chef's kiss* to the process, absolutely worth it and accentuates the flavors of everything to divine perfection.

As always, if you try this recipe or a variety of it, tag us on Instagram @the.soup.troupe-- We love to see ALL your soups!

INGREDIENTS

• 2 bell peppers

• 1 serrano pepper

• 1 anaheim pepper

• 2 tomatillos

• 1 red onion

• 4 cloves garlic

• 1 potato

• 3 cups vegetable broth

• 1 cup cheddar cheese

• 2 tablespoon soy sauce

• Seasonings (we used salt, chili spice and a touch of curry powder)

PREPARATION

• Chop bell pepper, serrano, anaheim peppers, tomatillos, and onion in half

• Roast all veggies with garlic in oven until lightly blackened

• Dice potatoes, then add to Instant Pot or dutch oven with all roasted veggies

• Pour vegetable broth and seasonings

• Cover and pressure cook for 25 minutes or simmer on low for 90 minutes

• Once safe, open lid and use immersion blender until lightly chunky

• Gently fold in cheese until smooth

• Pour into a bowl and enjoy! Top with scallions and/or additional cheese per preference -- ENJOY!