Curried Roasted Pepper Soup

Share me 🙂
Share on FacebookShare on Google+Tweet about this on TwitterPin on Pinterest

YUMMYscreen-shot-2016-10-21-at-10-32-27-pm

What You Need

  • 8 bell peppers, cut in half & seeded (I used yellow and red)
  • 2 medium onions, cut in large chunks
  • 4 medium carrots, cut in large chunks
  • 1 quart jar home-canned tomatoes (or 3-4 fresh tomatoes)
  • 3 cloves garlic, roughly chopped
  • 3 tbsp red curry paste
  • 2 cubes organic vegetable broth
  • 2-4 tbsp coconut oil
  • Unrefined salt & pepper to taste
  • Coconut milk for serving

What You Do

  1. Preheat oven to 350 & put a large pot of water on the stove to boil with the broth cubes.
  2. Melt coconut oil in a small dish. Toss peppers, carrots, & onions in the melted oil, season with salt and pepper, and place on a baking sheet in the oven for 20-30 minutes or until the peppers are soft.
  3. Once done, remove from oven and put everything into the pot to simmer for 20-40 minutes (until everything is soft enough to puree).
  4. Turn off the heat & purée using an immersion blender or equivalent.
  5. Serve with about 4 tbsp coconut milk (or whatever amount you prefer)
Share me 🙂
Share on FacebookShare on Google+Tweet about this on TwitterPin on Pinterest