Curried Red Pepper Soup
Warm, vibrant, and packed with bold flavors, this Curried Red Pepper Soup is the ultimate comfort food with a gourmet twist. Roasted red bell peppers bring a smoky sweetness, perfectly balanced by aromatic curry powder, fresh ginger, and creamy coconut milk. The velvety texture comes from blending the soup to smooth perfection, with tender potato lending body and richness. Garnished with fresh cilantro for a refreshing finish, this easy-to-make soup is both vegan and gluten-free, making it an ideal choice for diverse diets. Ready in under an hour, this recipe is perfect for weeknight dinners or as a show-stopping starter. Enjoy a satisfying, nourishing bowl of flavor-packed goodness that hits all the right notes!
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Recipe Information
Ingredients
- 4 large red bell peppers
- 2 tablespoons olive oil
- 1 medium (chopped) yellow onion
- 3 cloves (minced) garlic
- 1 tablespoon (grated) ginger
- 2 teaspoons curry powder
- 1 medium (peeled and diced) potato
- 4 cups vegetable stock
- 1 cup coconut milk
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh cilantro
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the red bell peppers in half, remove the seeds and stems, and place them cut side down on the baking sheet.
Roast the peppers in the preheated oven for 20-25 minutes, or until the skins are charred and start to lift away. Remove from the oven and let cool.
While the peppers are cooling, heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic, grated ginger, and curry powder, and cook for 1 minute until fragrant.
Add the diced potato to the pot, followed by the vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 12-15 minutes, or until the potatoes are tender.
Peel the roasted red peppers by gently sliding the charred skin off, then roughly chop the peeled peppers. Add the peppers to the pot.
Using an immersion blender (or transferring the mixture to a countertop blender in batches), blend the soup until smooth and creamy.
Stir in the coconut milk, and season with salt and black pepper to taste.
Simmer the soup for 5 more minutes to allow the flavors to meld.
Serve the soup hot, garnished with fresh chopped cilantro.
Nutrition Facts
Calories |
1181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 6281 mg | 273% | |
| Total Carbohydrate | 168.3 g | 61% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 64.3 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4303 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
