Ingredients
-
2
-
2
-
2
-
2
-
1
-
1
-
1
-
1
-
2
-
-
-
-
-
-
Directions
Roasted Red Pepper Coconut Soup, From the Moosewood Restaurant! I took home an entire tray of roasted red peppers from a reception we had at work This was the perfect recipe to use up a good portion of them Feel free to adjust the heat to suit your tastes The original recipe is listed below, however, I actually used LESS crushed red pepper (which is totally NOT like me) and it was perfect! This was so quick, easy and delicious!, I love, love, love this soup I make it as it says and it is perfect for us , More salt, added jalapeos, substituted veggie broth for water
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Steps
|
1
Done
|
Warm Oil Over Medium Heat in Large Stock Pot. |
|
2
Done
|
Add the Onions, Garlic, Red Pepper Flakes, and Salt and Saut For About 15 Minutes, Until the Onions Are Very Soft and Translucent. |
|
3
Done
|
Remove the Pot from the Heat and Add the Tomatoes, Coconut Milk, Water, and the Roasted Red Peppers. |
|
4
Done
|
in Batches in a Blender, Puree the Soup Until Smooth. |
|
5
Done
|
Return It to the Soup Pot and Cook on Medium Heat Until Hot. |
|
6
Done
|
Serve Immediately. |
