Roasted Red Pepper Coconut Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 218.7
- Total Fat: 16.5 g
- Cholesterol: 0.0 mg
- Sodium: 467.6 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 2.9 g
- Protein: 3.9 g
View full nutritional breakdown of Roasted Red Pepper Coconut Soup calories by ingredient
Introduction
This is based on the recipe from Molly Katzen's Moosewood restaurant. Really simple and delicious and filling enough for lunch or dinner when served with salad or bread. Enjoy! This is based on the recipe from Molly Katzen's Moosewood restaurant. Really simple and delicious and filling enough for lunch or dinner when served with salad or bread. Enjoy!Number of Servings: 6
Ingredients
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6 red bell peppers, roasted or two 13-ounce cans roasted sweet red peppers
2 tablespoons of vegetable oil
2 cups chopped onions
2 garlic cloves, peeled and left whole
1 teaspoon red pepper flakes or 1â„4 teaspoon cayenne, more to taste
1 teaspoon salt
2 cups undrained canned tomatoes (16-ounce can)
1 3â„4 cups reduced-fat coconut milk (14-ounce can)
2 cups water
Directions
If you’ve roasted fresh red peppers, set them aside in a tightly covered bowl to cool and then stem, seed, and peel them. If you’re using canned roasted red peppers, rinse them well in a colander and set aside to drain.
In a covered non-reactive soup pot on medium heat, warm the oil. Add the onions, garlic, red pepper flakes, and salt and sauté 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.
Number of Servings: 6
Recipe submitted by SparkPeople user ELANATM.
In a covered non-reactive soup pot on medium heat, warm the oil. Add the onions, garlic, red pepper flakes, and salt and sauté 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.
Number of Servings: 6
Recipe submitted by SparkPeople user ELANATM.