Curried Roasted Red Pepper Soup
Your taste buds are going to LOVE this Curried Roasted Red Pepper Soup!
Equipment
- Stock pot
- Immersion blender
Ingredients
- 1 medium onion chopped
- 2 tablespoons olive oil
- 1 medium russet potato peeled & chopped
- 2 cloves garlic chopped
- 4 large roasted red bell peppers seeds removed & roughly chopped
- 1/4 cup walnut pieces ground (optional)
- 1/4 cup parsley fresh, flat-leaf, chopped
- 2 teaspoon curry powder
- 4 cup vegetable stock
- 1/4 cup coconut milk
- salt to taste
- black pepper to taste
Instructions
- Heat olive oil in a large stock pot over medium heat, and add onion. Sauté for 2 minutes, and then add the potato. Continue to sauté for another 2 minutes, and then add the roasted red peppers, garlic, curry powder, and ground walnuts. Continue to sauté for 2 more minutes.
- Add vegetable stock and parsley to the pot and bring to a simmer. Continue simmering over medium heat for 15 minutes or until the potatoes are tender.
- Using an immersion blender, carefully puree the soup. NOTE: If you don’t have an immersion blender, you can also use a food processor or a regular blender. If using a food processor or blender, allow the soup to cool down. Fill halfway and start slow. Pressure will build within the blender or food processor because the soup is hot. Process or blend carefully, in batches, and hold the top down with a dish towel.
- Stir in the coconut milk and season with salt and pepper to taste.
- Serve warm. Garnish with chopped fresh herbs.
Nutrition
Calories: 309kcalCarbohydrates: 29gProtein: 6gFat: 20gSaturated Fat: 5gSodium: 955mgPotassium: 747mgFiber: 6gSugar: 11gVitamin A: 5965IUVitamin C: 220mgCalcium: 54mgIron: 3mg
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