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    You are in: Home / Recipes / Roasted Red Pepper Coconut Soup Recipe
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    Roasted Red Pepper Coconut Soup

    Roasted Red Pepper Coconut Soup. Photo by Kozmic Blues

    1/1 Photo of Roasted Red Pepper Coconut Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Kozmic Blues's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Warm oil over medium heat in large stock pot.
    2. 2
      Add the onions, garlic, red pepper flakes, and salt and sauté for about 15 minutes, until the onions are very soft and translucent.
    3. 3
      Remove the pot from the heat and add the tomatoes, coconut milk, water, and the roasted red peppers.
    4. 4
      In batches in a blender, puree the soup until smooth.
    5. 5
      Return it to the soup pot and cook on medium heat until hot.
    6. 6
      Serve immediately.

    Ratings & Reviews:

    • on December 07, 2008

      55

      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.

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    • on October 18, 2011

      55

      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.
      thank you to Kozmic for this one

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 01, 2010

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Red Pepper Coconut Soup

    Serving Size: 1 (250 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 113.5
     
    Calories from Fat 45
    40%
    Total Fat 5.1 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 505.2 mg
    21%
    Total Carbohydrate 15.6 g
    5%
    Dietary Fiber 4.2 g
    17%
    Sugars 9.1 g
    36%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    reduced-fat coconut milk

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