Mango and Roasted Bell Pepper Soup
photo by Geniale Genie
- Ready In:
- 3 yellow bell peppers (or orange, or red)
- 3 garlic cloves
- 1 yellow mango
- 1⁄3 cup coconut cream
- 1 cup milk
- 150 g silky tofu
- 1⁄4 teaspoon fresh ginger (can use dried, adjust to taste)
- 1 lime, zest only
- Preheat oven to 425°F.
- Wash and remove seeds of peppers; cut into small strips. Peel garlic and cut in half. Place in a single layer on a cookie sheet. Bake 25 minutes.
- In blender, cream tofu, ginger, lime zest, milk, coconut cream, peeled and cored mango, along with the roasted garlic and peppers. Voilà!
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