Best Bell Pepper Potato And Coconut Milk Soup Recipes

CORN, POTATO AND COCONUT MILK SOUP

Steps:

• Heat the coconut oil in a medium saucepan over medium heat. Add the scallion whites and light greens and cook, stirring, until soft, 3 to 5 minutes. Add the potato, ginger, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
• Add all but 2 tablespoons of the corn to the broth and continue to simmer until the potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
• Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper. Put the reserved corn in small bowl and microwave for a few seconds, just to remove the chill.
• Serve hot and top with almonds, reserved corn and sliced scallion greens.

ROASTED RED PEPPER COCONUT SOUP

Steps:

• Warm oil over medium heat in large stock pot.
• Add the onions, garlic, red pepper flakes, and salt and sauté for about 15 minutes, until the onions are very soft and translucent.
• Remove the pot from the heat and add the tomatoes, coconut milk, water, and the roasted red peppers.
• In batches in a blender, puree the soup until smooth.
• Return it to the soup pot and cook on medium heat until hot.
• Serve immediately.

ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOUP

Steps:

• Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
• Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.

RED BELL PEPPER AND SWEET POTATO SOUP

Steps:

• Heat the oil.
• Saute the onions and garlic for about 10-15 minutes on medium heat, or until the onions are soft and very lightly browned.
• Add the bell peppers and saute for another 10-15 minutes, until the bell peppers are soft and everything is lightly browned.
• Add the sweet potato, vegetable broth, bay leaves, salt, and butter and simmer for 10-15 minutes, until the sweet potato is soft.
• Remove the bay leaves and blend the soup until mostly smooth.
• Enjoy!

THE BEST EVER RED PEPPER CURRY COCONUT SOUP

Steps:

• Roasting Peppers------------.
• Preheat grill or top oven to a high heat.
• Wash peppers and place in oven.
• The peppers will go black, turn to blacken all sides.
• (about 10- 15 mins) When pepper skins are blackened place in a plastic bowl and cover for 15 minutes.
• Then peel and seed the peppers, cut into large segments.
• -----------------.
• Melt butter in pan, add onions and saute until translucent.
• Add curry paste and fry a further 3 minutes.
• Add stock and peppers and let simmer a further 20 minutes.
• Puree in batches, then return soup to pan.
• Stir in coconut milk and reheat.
• Serve.
• For Vegetarian use vegetable stock.