The Best Ever Red Pepper Curry Coconut Soup

READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Roasting Peppers------------.
  • Preheat grill or top oven to a high heat.
  • Wash peppers and place in oven.
  • The peppers will go black, turn to blacken all sides.
  • (about 10- 15 mins) When pepper skins are blackened place in a plastic bowl and cover for 15 minutes.
  • Then peel and seed the peppers, cut into large segments.
  • -----------------.
  • Melt butter in pan, add onions and saute until translucent.
  • Add curry paste and fry a further 3 minutes.
  • Add stock and peppers and let simmer a further 20 minutes.
  • Puree in batches, then return soup to pan.
  • Stir in coconut milk and reheat.
  • Serve.
  • For Vegetarian use vegetable stock.