Roasted Red Pepper Coconut Soup Recipe

ingredients

2 cans (13 ounce size) roasted sweet red bell peppers
2 tablespoons vegetable oil
2 cups chopped onions
2 cloves garlic, peeled and left whole
1 teaspoon red pepper flakes
OR
1/4 teaspoon cayenne (more to taste)
1 teaspoon salt
1 can (16 ounce size) tomatoes, undrained
1 can (14 ounce size) reduced-fat coconut milk
2 cups water

directions

Rinse peppers well in a colander and set aside to drain.

Saute onions, garlic, red pepper flakes, and salt in oil 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.

nutrition data

Nutritional data has not been calculated yet.