Sweet Red Pepper Soup
Red bell peppers are a great source of vitamin C, providing more than twice the daily recommended value in just one serving.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 4 piece Red bell peppers
- 1 medium Onion
- 2 clove Garlic cloves
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 2 tablespoon Lime juice
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Fresh basil leaves
- 1 tablespoon Olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Place the red bell peppers on a baking sheet and roast them in the oven for about 20 minutes, or until the skin is charred.
- Remove the peppers from the oven and let them cool. Once cooled, remove the skin, seeds, and stem.
- In a large pot, heat olive oil over medium heat. Add the onion and garlic cloves, and sauté until they are softened.
- Add the roasted red bell peppers to the pot and stir well.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes.
- Use an immersion blender or transfer the mixture to a blender to puree until smooth.
- Return the soup to the pot and stir in the coconut milk, lime juice, salt, and black pepper. Cook for an additional 5 minutes.
- Serve the soup hot, garnished with fresh basil leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 16g6%
- 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.