Roasted Red Pepper Coconut Soup
Velvety, flavorful, and packed with vibrant color, this Roasted Red Pepper Coconut Soup is the ultimate comfort dish with a bold twist. Sweet, smoky roasted red bell peppers are blended with creamy coconut milk and spiced with cumin and smoked paprika to create a rich and aromatic soup that's both hearty and dairy-free. Perfect for weeknight dinners or elegant gatherings, this recipe is easy to prepare with just 15 minutes of prep time and features roasted red peppers as the star ingredient. Garnish with fresh cilantro and a squeeze of lime for an elevated, citrusy finish that pairs beautifully with its silky texture. Ideal for vegans, vegetarians, or anyone looking to indulge in a wholesome, flavor-packed meal, this soup is as nourishing as it is delicious.
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Recipe Information
Ingredients
- 4 medium Red bell peppers
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 Garlic cloves
- 4 cups Vegetable broth
- 1 13.5-ounce can Coconut milk
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 2 wedges Lime wedges (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C).
Cut the red bell peppers in half lengthwise, remove the seeds and stems, and place them cut-side down on a baking sheet lined with parchment paper.
Drizzle 1 tablespoon of olive oil over the peppers and roast them in the oven for 20-25 minutes, or until the skin is blistered and lightly charred.
While the peppers are roasting, dice the yellow onion and mince the garlic cloves.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes, or until softened.
Add the minced garlic, ground cumin, and smoked paprika to the pot. Stir for 1-2 minutes until fragrant.
Once the peppers are roasted, remove them from the oven and let them cool slightly. Peel off the charred skin and roughly chop the peppers.
Add the chopped roasted peppers to the pot, followed by the vegetable broth. Stir and bring to a simmer. Let it cook for 10 minutes to blend the flavors.
Use an immersion blender to blend the soup until smooth, or carefully transfer the soup in batches to a countertop blender. Blend until creamy and return to the pot if needed.
Stir in the coconut milk, salt, and black pepper. Simmer for an additional 5 minutes.
Taste the soup and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve with lime wedges on the side for an optional citrusy kick.
Enjoy your Roasted Red Pepper Coconut Soup while warm!
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1067 mg | 46% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 20.4 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1024 mg | 22% | |
*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.
