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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on December 07, 2008

      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

      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

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    • on March 01, 2010

      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.

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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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