The Best Ever Red Pepper Curry Coconut Soup
Creamy, vibrant, and packed with bold flavors, The Best Ever Red Pepper Curry Coconut Soup is your next go-to comfort dish. This soul-warming recipe combines the smoky sweetness of freshly roasted red bell peppers with the spicy kick of red curry paste and the silky richness of coconut milk. Infused with aromatic garlic, ginger, and lime juice, this soup is effortlessly balanced and irresistibly fragrant. Perfect for a quick weeknight dinner or an elegant starter, it comes together in just 45 minutes and is finished with a garnish of fresh cilantro for a pop of color and freshness. Vegan, gluten-free, and utterly satisfying, this red pepper coconut curry soup is a showstopper you’ll make on repeat!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 whole Red bell peppers
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 4 cloves, minced Garlic
- 1 tablespoon, grated Fresh ginger
- 2 tablespoons Red curry paste
- 4 cups Vegetable broth
- 1 13.5-ounce can Coconut milk
- 1 tablespoon Lime juice
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 0.25 cup, chopped (optional, for garnish) Fresh cilantro
Instructions
Preheat your oven to 450°F (232°C).
Line a baking sheet with parchment paper. Place the red bell peppers on the sheet and roast in the oven for 20-25 minutes, turning occasionally, until the skins are charred and blistered.
Remove the peppers from the oven and place them in a bowl. Cover the bowl with a plate or plastic wrap and let the peppers steam for 10 minutes. This will make it easier to remove the skins.
While the peppers are steaming, heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the garlic, fresh ginger, and red curry paste. Cook for 1-2 minutes until fragrant.
Peel the skins off the roasted peppers and remove the seeds and stems. Roughly chop the peppers and add them to the pot.
Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10 minutes to let the flavors meld.
Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a countertop blender.
Stir in the coconut milk, lime juice, salt, and black pepper. Simmer for another 2-3 minutes, adjusting seasonings as needed.
Ladle the soup into bowls and garnish with chopped cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 20.6 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1026 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.
