The Best Ever Red Pepper Curry Coconut Soup

Red bell peppers are an excellent source of vitamin C, providing more than twice the daily recommended intake 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: 11.

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The Best Ever Red Pepper Curry Coconut Soup

Cooking Method: Saute, Simmer Cuisine: Asian, Thai Courses: Coconut, Curry, Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 400 gram Red bell peppers
• 1 piece Onion
• 3 piece Garlic cloves
• 1 teaspoon Ginger
• 2 tablespoon Red curry paste
• 2 cup Coconut milk
• 2 cup Vegetable broth
• 2 tablespoon Lime juice
• 1 teaspoon Salt
• 2 tablespoon Cilantro
• 1 teaspoon Red chili flakes

Instructions

1. Heat oil in a large pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Cook until onion is translucent.
2. Add red bell peppers and cook for 5 minutes.
3. Stir in red curry paste and cook for 1 minute.
4. Add coconut milk and vegetable broth. Bring to a simmer and cook for 15 minutes.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in lime juice and salt.
7. Serve hot, garnished with cilantro and red chili flakes.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 20g7%

Sugars 6g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.