Roasted Red Pepper Coconut Soup
"From the Moosewood Restaurant! I took home an entire tray of roasted red peppers from a reception we had at work. This was the perfect recipe to use up a good portion of them. Feel free to adjust the heat to suit your tastes. The original recipe is listed below, however, I actually used LESS crushed red pepper (which is totally NOT like me) and it was perfect! This was so quick, easy and delicious!"
photo by Kozmic Blues
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 2 red bell peppers, roasted, seeded and peeled or (13 ounce) jars roasted red peppers
- 2 tablespoons vegetable oil
- 2 cups onions, chopped
- 2 garlic cloves, peeled and left whole
- 1 teaspoon red pepper flakes or 1/4 teaspoon cayenne
- 1 teaspoon salt
- 1 (16 ounce) can canned tomatoes, undrained
- 1 (14 ounce) can reduced-fat coconut milk
- 2 cups water
directions
- Warm oil over medium heat in large stock pot.
- Add the onions, garlic, red pepper flakes, and salt and sauté for about 15 minutes, until the onions are very soft and translucent.
- Remove the pot from the heat and add the tomatoes, coconut milk, water, and the roasted red peppers.
- In batches in a blender, puree the soup until smooth.
- Return it to the soup pot and cook on medium heat until hot.
- Serve immediately.
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Reviews
-
Really good soup with sort of a tangy flavor. I made it with the chilli powder and it was perfect for me. DH added the red pepper flakes to his bowl for a little extra kick. Rather than adding the ingredients to sauted onions, I just pureed them straight out of the cans/jars, leaving some liquid in the blender to help puree the onions in the last batch. I think without the added water this might just make a tasty sauce. But great as a soup that I'll be making again. -
I love, love, love this soup. I make it as it says and it is perfect for us. -
Lovely soup, really thick and flavourful. I added 2 jalapeños as we like spicy. Roasted them with my red peppers but did not use the seeds. I substituted the water with vegetable broth as I felt water would dilute the flavor, also reduced it by 1 cup. If you prefer a really thinner soup then add the other cup of broth.I think I may add a bit more garlic next time. I completely agree with adding a bit of heavy cream or sour cream but our family is avoiding heavy fats right now! -
very nice took advise from one of the other reviews and did not add the water as we like thicker soups. will definitely make this again.<br/>thank you to Kozmic for this one -
I made this soup exactly as directed, and then tasted it. The soup didn't have enough coconut flavor and wasn't cream enough for my liking. I was expecting something more like a bisque. In the future, I think it would be better to make this soup with coconut cream rather than coconut milk. In order to make this soup more bisque-like, I ended up adding some dairy cream and some cream cheese; that made it creamy enough, but the side effect was that the coconut flavor was subdued.
Tweaks
-
More salt,added jalapeños, substituted veggie broth for water
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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