Roasted Red Pepper Soup
Red bell peppers are a great source of vitamin C, containing more than twice the amount found in oranges.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Roasted Red Pepper Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the red bell peppers in half, remove the seeds and place them on a baking sheet.
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Drizzle olive oil over the peppers and season with salt and black pepper. Roast in the oven for 20-25 minutes, until the peppers are soft and slightly charred.
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In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until the onion is translucent.
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Add roasted red peppers, vegetable broth, coconut milk, paprika, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
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Use an immersion blender or transfer the soup to a blender, and blend until smooth and creamy.
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Return the soup to the pot and heat over low heat for a few minutes.
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Serve the roasted red pepper soup hot, garnished with fresh basil leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
