Curried Red Pepper Soup

1 ½ pounds red, yellow, or orange sweet peppers (about 5-6)
½ cup chopped red onion
1 cup water
2 tsp. chicken bouillon granules
1 ½ tsp. curry powder or, to taste
½ tsp. dried thyme, crushed
½ tsp. dried marjoram, crushed
1 tsp. garlic powder
3 ounces cream cheese
1 2/3 cups whipping cream
Sour cream (optional)

Halve peppers, seed, and remove internal membranes. Place on aluminium-foil covered cookie sheet and roast at 450 degrees for 10 15 minutes, until skins start to turn black and bubble. Place in paper bag to steam and cool. When the peppers can be handled, remove skins and slice peppers into strips and place in a pan with onion, water, bouillon granules, curry powder, thyme, marjoram and garlic. Simmer for 15 minutes. Add cream cheese cut into chunks. Puree mixture in blender or food processor until smooth. Stir in cream. To serve, swirl a teaspoon of sour cream on the top of each bowl.

Total calories 1,351  Total grams carbohydrate 46.1
Per serving 226 calories 7.7 grams carbohydrate