Sophisticated Roasted Red Pepper Coconut Soup
Indulge in the rich, velvety taste of this exquisite soup that combines the natural sweetness of roasted red bell peppers with the creamy richness of coconut milk. Sautéed onions and a subtle hint of curry paste elevate this dish to new heights, offering a delightful balance of flavors that will leave your taste buds dancing. Perfect for a cozy dinner or as a show-stopping appetizer, this soup is both nourishing and sophisticated. Remember, less is more! Stick to the recommended amount of curry paste to preserve the soup's delicate flavor profile.
4
Servings
N/A
Calories
6
Ingredients
Ingredients
Red bell peppers
3 (Roasted and peeled)
Small onions
2 (Diced)
Butter
1 tablespoon (Melted)
Curry paste
1 teaspoon (Stirred into the soup)
Coconut milk
1 cup (Added at the end)
Chicken stock or vegetable stock
3 cups (For simmering)
Instructions
1
Preheat your grill or top oven to high heat.
2
Wash and dry the red bell peppers, then place them directly on the grill or in the oven. Roast until the skins are blackened on all sides, about 10-15 minutes.
3
Once blackened, remove the peppers from the heat and place them in a plastic bowl. Cover with plastic wrap for 15 minutes to steam the skins, making them easier to peel.
4
After steaming, peel the skins off the peppers, remove the seeds, and cut them into large segments.
5
In a large saucepan, melt the tablespoon of butter over medium heat. Add the diced onions and sauté until they become translucent, about 5 minutes.
6
Stir in the curry paste and cook for an additional 3 minutes, allowing the flavors to meld.
7
Pour in the chicken or vegetable stock and add the roasted red pepper segments. Stir to combine and allow the mixture to simmer for 20 minutes, letting the flavors deepen.
8
Using a blender or an immersion blender, puree the soup in batches until smooth. Return the pureed soup to the saucepan.
9
Stir in the coconut milk and gently reheat the soup over low heat. Do not let it boil, as this may affect the creaminess.
10
Taste and adjust the seasoning if necessary, taking care not to add too much additional curry paste.
11
Serve hot, garnished with fresh herbs or croutons if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Sophisticated Roasted Red Pepper Coconut Soup.
How many servings does this soup recipe provide?
This recipe makes approximately 4 servings.
What are the primary ingredients for the soup?
The main ingredients include red bell peppers, small onions, butter, curry paste, coconut milk, and chicken or vegetable stock.
How should I prepare the red bell peppers?
The peppers should be roasted until the skins are blackened, then steamed, peeled, and seeded before being cut into segments.
What is the best way to roast the peppers?
You can roast them under a high-heat grill or in a top oven for 10-15 minutes until the skins are blackened.
How do I make the roasted peppers easier to peel?
After roasting, place the peppers in a bowl and cover with plastic wrap for 15 minutes to let them steam.
How many red bell peppers are required?
You will need 3 red bell peppers.
What type of stock is recommended for this recipe?
You can use either chicken stock or vegetable stock depending on your dietary preference.
Is this soup suitable for vegetarians?
Yes, it is suitable for vegetarians if you use vegetable stock.
Can this soup be made vegan?
Yes, if you use vegetable stock and replace the butter with a plant-based oil or vegan butter.
How much curry paste should I use?
The recipe calls for 1 teaspoon of curry paste.
Why is the amount of curry paste specific?
Using the recommended amount preserves the soup's delicate flavor profile without overpowering the roasted peppers.
How do I cook the onions?
Diced small onions should be sautéed in melted butter over medium heat for about 5 minutes until translucent.
How long should the soup simmer?
The soup should simmer for 20 minutes after adding the stock and roasted peppers.
How do I achieve a smooth texture for the soup?
Puree the soup in batches using a standard blender or use an immersion blender until it is completely smooth.
When should I add the coconut milk?
Add the coconut milk after the soup has been pureed and returned to the saucepan.
Can I boil the soup after adding coconut milk?
No, you should gently reheat the soup over low heat and avoid boiling to maintain its creaminess.
What are some recommended garnishes for this soup?
Fresh herbs or croutons are excellent choices for garnishing.
What is the flavor profile of this dish?
It features a rich, velvety taste with the sweetness of roasted peppers, creaminess of coconut, and a subtle hint of curry.
How much butter is used in the recipe?
The recipe uses 1 tablespoon of butter.
How much coconut milk is needed?
The recipe requires 1 cup of coconut milk.
How many onions are required?
You will need 2 small onions, which should be diced.
How long should I cook the curry paste?
Stir in the curry paste and cook for an additional 3 minutes after the onions are translucent.
How much stock is required?
The recipe calls for 3 cups of chicken or vegetable stock.
What tags are associated with this recipe?
Tags include soup, coconut, curry, vegan, vegetarian, healthy, roasted red pepper, and comfort food.
Is this soup served hot or cold?
This soup is intended to be served hot.
Can I use store-bought roasted peppers?
While fresh-roasted peppers provide the best flavor, store-bought roasted red peppers could be used as a time-saving alternative.
What makes this soup 'sophisticated'?
The combination of homemade roasted peppers, rich coconut milk, and the precise balance of curry paste creates a complex, high-end flavor.
How long does the entire process take roughly?
Expect about 15 minutes for roasting, 15 minutes for steaming, and 30-40 minutes for sautéing, simmering, and pureeing.
What is the purpose of sautéing the onions first?
Sautéing the onions until translucent builds a sweet and savory base layer of flavor for the soup.