Loc: Northwest Washington State
I finally found the recipe but discovered it wasn't cream that was the bad guy but BUTTER! Nevertheless, here it is:
RED PEPPER SOUP: 6 sweet red peppers (never green peppers) 1/2 cup butter or margarine 2 medium onions 4 teaspoons curry 5 cups (or more) chicken stock
ROAST red peppers at 450-degrees until charred BLACK (20 mins. or so). Transfer to rack and LET COOL. Pull out insides and stems. Should peel easily. Melt butter in pan. Add onions and saute. Throw in peppers (whole or pieces); saute 5 minutes. Add curry. Cook on low 5 minutes. Add stock and simmer, covered, for 10 minutes. Puree.
Note: this is incredible soup. We need a substitute for the butter, obviously! Heather? Shanna? Mags? HELP!