You might notice that many Roasted Red Pepper Soup recipes add carrots and potatoes but I find that the addition of those items tends to take away from the robust roasted pepper flavour.

Roasted Red Pepper Soup [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

4

Ingredients

  • 6 Red Bell Peppers
  • 2 tomatoes chopped
  • 1 onion chopped
  • 1 cups homemade broth or low sodium vegetable broth
  • 1 tablespoon coconut oil (could omit and use broth or water instead)
  • 1 cup coconut milk
  • 1 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper

Preparation

Roast Peppers:

  1. With gas burner: place peppers over flame and char all sides of the pepper to your liking. After charring is complete, transfer peppers to a bowl and cover with plastic wrap. Let set for 15-20 minutes. Remove skin, ribs, and seeds from peppers.
  2. In the broiler: Place in the broiler and char on all sides turning as you go. After charring is complete transfer peppers to a bowl and cover with plastic wrap. Let set for 15-20 minutes. Remove skin, ribs, and seeds from peppers.

While your Peppers are Cooling:

  1. Heat coconut oil (or broth/water) in a large pot over medium heat. Add onions, sauté, stirring occasionally until the onions begin to soften and look translucent, about 5 minutes.
  2. Add tomatoes, prepared bell peppers and vegetable broth.
  3. Bring to a boil and remove from heat.
  4. Place this cooked mixture into a high speed blender together with coconut milk. Puree the soup until it is very smooth.
  5. Season with salt and pepper and give it a little taste. If you are happy with the flavors and temperature of the soup, serve as is.
  6. Otherwise return soup back to the pot and simmer for another 5 minutes.
  7. If the soup is too thick after it simmers, add a little more coconut milk until desired consistency is reached. Be sure to season more if needed as well.
  8. Ladle into bowls and serve hot.


    About The Author

    Zuzana Fajkusova and Nikki Lefler

    See My Recipes

    Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto, and all-around lovers of abundance and nourishment based in Vancouver, Canada. Through their blog Active Vegetarian, they inspire others to live a healthy, active, plant-based lifestyle. 

    Comments

    This site uses Akismet to reduce spam. Learn how your comment data is processed.