Keto Paleo Almond Pepper Soup

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    25 min

Keto Paleo Almond Pepper Soup

You will be pleasantly surprised at the wonderful flavors in this soup (Badam mirchi ka shorba) despite the simple ingredients. Red peppers and almonds are simmered over low heat with spicy green pepper sand cardamom and then blended to creamy perfection.

Can I use other colored bell peppers?

It would be best to stick to red bell peppers for this recipe as they have an inherent sweetness to them that adds to the flavor complexity of this soup.

Can I use other nuts?

Yes, feel free to experiment with different nuts in this soup. Simply replace them with a 1:1 ratio.

Can I leave the cardamom out?

Yes, if you don’t want an Indian-style soup, take the cardamom out for a delicious and creamy red pepper soup.

  • Net Carbs

    3.6 g

  • Fiber

    2.7 g

  • Total Carbs

    6.4 g

  • Protein

    3.1 g

  • Fats

    6.3 g

86 cals

Keto Paleo Almond Pepper Soup

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Water

    Water

    3 cup

  • Red Bell Peppers, Raw

    Red Bell Peppers, Raw

    2 large - 3" diameter x 3 3/4"

  • Almonds, Dry Roasted, Unsalted

    Almonds, Dry Roasted, Unsalted

    ½ cup

  • Jalapeno Peppers

    Jalapeno Peppers

    1 large - approx 4" - 6" long

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    1-½ tsp

  • Cardamom, Ground

    Cardamom, Ground

    1 teaspoon

  • Cilantro

    Cilantro

    4 tablespoon

Recipe Steps

steps 4

25 min

  • Step 1

    In a medium saucepan add the water over medium-high heat.
    Step 1
  • Step 2

    Add diced bell pepper, whole almonds, sliced jalapeno, salt, and cardamom.
    Step 2
  • Step 3

    Bring to a boil and then reduce heat to a simmer and cook for 15 minutes or until peppers are softened. Add hot ingredients to a blender. You may have to work in batches depending on the size of your blender. Also, be sure to hold a hot towel on top of the blender in case of any spills so you do not get burned. Repeat with the rest of the soup and blend until creamy.
    Step 3
  • Step 4

    Serve hot and garnish with diced bell peppers, cilantro, and sliced jalapeno.
    Step 4

Comments 4

  • Confit

    Confit 4 years ago

    Added boullion the second day and that made all the difference. Will make again.

    • Nanix

      Nanix 4 years ago

      Can I substitute almonds with almond butter (no salt, no sugar added)?

      • szavadil905d

        szavadil905d 4 years ago

        Absolutely delicious! I subbed chicken broth for the water. I didn’t have any cardamom on hand, so I subbed 1/2 tsp Garam Masala and 1/2 tsp turmeric, and added lots of black pepper. Also used an immersion blender and blended in the pot. If you don’t like a lot of spice, make sure to remove the seeds from the jalapeño. I left them in. Will make again! :)

        • Momofdag

          Momofdag 4 years ago

          Gonna make this soon. Sounds so delicious