Wash, seed and dice the bell bell pepper, then sauté in oil in a pot with garlic. Add the curry.
Pour in vegetable soup and bring to a boil (stirring occasionally).
After about 5 minutes, remove the soup from the heat and puree everything. Season with salt, pepper and plenty of chili and refine with crème fraîche.
Serve garnished with plucked basil leaves.
Preparation Tip:
If you like the soup a little milder, simply use mild curry powder.
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