The Best Ever Red Pepper Curry Coconut Soup |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is the tastiest soup I have ever eaten in my life. iTs really sophisticated and unusual. I got the recipe from The BestSoups cookbook. Honestly its delicious, but dont be tempted to increase the curry paste as it spoils the delicate flavour. Ingredients:
3 red bell peppers |
2 small onions, diced |
1 tablespoon butter |
1 teaspoon curry paste |
1 cup coconut milk |
3 cups chicken stock or 3 cups vegetable stock |
Directions:
1. Roasting Peppers-.
2. Preheat grill or top oven to a high heat.
3. Wash peppers and place in oven.
4. The peppers will go black, turn to blacken all sides.
5. (about 10- 15 mins) When pepper skins are blackened place in a plastic bowl and cover for 15 minutes.
6. Then peel and seed the peppers, cut into large segments.
7. -.
8. Melt butter in pan, add onions and saute until translucent.
9. Add curry paste and fry a further 3 minutes.
10. Add stock and peppers and let simmer a further 20 minutes.
11. Puree in batches, then return soup to pan.
12. Stir in coconut milk and reheat.
13. Serve.
14. For Vegetarian use vegetable stock.
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