Roasted red pepper soup with coconut and ginger

Soup Vegetarian Vegan Autumn Winter Gluten-free Quick

Roasted peppers from the oven, together with coconut milk and a good splash of fresh ginger: this recipe proves that making soup doesn't have to be complicated. With a good blender you can turn everything into a velvety-smooth soup in seconds that tastes like you spent hours on it. Perfect for a midweek evening, but also elegant enough to serve when you have guests.

x_ckl_recipe_markerRoasted red pepper soup with coconut and ginger This creamy red pepper soup blends to a silky texture in one go. Roasted peppers, coconut milk and fresh ginger turn it into a real flavor bomb. How to make roasted red pepper soup with coconut and ginger? Starter Fusion 4 servings 15 min 30 min 10 min 55 min

Preheat the oven to 220°C (200°C fan).
Halve the peppers and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Drizzle with a little olive oil and roast for 25 to 30 minutes in the oven until the skin is blackened.
Take the peppers out of the oven and let them rest covered with aluminum foil for 10 minutes. Then peel off the charred skin easily.
Meanwhile, heat a splash of olive oil in a large pan over medium heat. Sauté the chopped onion until soft and translucent, about 4 minutes. Add the garlic and grated ginger and cook for another minute.
Add the roasted peppers, vegetable broth and coconut milk to the pan. Bring to a boil and let simmer gently for 5 minutes.
Remove the pan from the heat and let the soup cool for about 2 minutes. Pour everything into the blender and blend on high speed until completely smooth and velvety. Work in batches if your blender is on the small side.
Pour the soup back into the pan, season with salt, pepper and a squeeze of lime juice. Warm briefly if needed.
Ladle the soup into deep plates or bowls. Garnish with a swirl of coconut milk, a few fresh cilantro leaves and a pinch of chili flakes. Serve immediately.

Soup Vegetarian Vegan Autumn Winter Gluten-free Quick 6 large red bell peppers 1 large onion, finely chopped 3 cloves garlic, pressed 20 g fresh ginger, grated 400 ml coconut milk (1 can), plus extra for garnish 600 ml vegetable broth 2 tbsp olive oil Juice of 1/2 lime Salt and freshly ground black pepper to taste Handful fresh cilantro, for garnish Chili flakes, for garnish Blender Large soup pot Baking sheet Parchment paper Aluminum foil Grater Ladle Cutting board Chef's knife Blender blender Baking trays baking-sheets Grater grater Soup pan stock-pots Alessi Blender Plissé Grey - 1.5 liter - 700 W - Michele de Lucchi - MDL09 G Alessi ["Blender"] BerlingerHaus Table Blender Matt Anthracite - Glass Jug - 1.5 Liter - 1000W BerlingerHaus Blender Creamy tomato and bell pepper soup foodies-creamy-tomato-and-bell-pepper-soup Courgetti with Avocado-Pesto and Burrata foodies-courgetti-with-avocado-pesto-and-burrata Vegan mustard soup foodies-vegan-mustard-soup Watermelon Spritz with Mint and Lime foodies-watermelon-spritz-with-mint-and-lime

Recipe

Roasted red pepper soup with coconut and ginger

This creamy red pepper soup blends to a silky texture in one go. Roasted peppers, coconut milk and fresh ginger turn it into a real flavor bomb.

Course	Starter
Kitchen	Fusion
Servings	4 servings

Preparation time

Preparation time	15 min
Time in oven	30 min
Stiffen up min.	10 min
Total	55 min

Equipment

Blender
Large soup pot
Baking sheet
Parchment paper
Aluminum foil
Grater
Ladle
Cutting board
Chef's knife

Ingredients

6 large red bell peppers
1 large onion, finely chopped
3 cloves garlic, pressed
20 g fresh ginger, grated
400 ml coconut milk (1 can), plus extra for garnish
600 ml vegetable broth
2 tbsp olive oil
Juice of 1/2 lime
Salt and freshly ground black pepper to taste
Handful fresh cilantro, for garnish
Chili flakes, for garnish

How to make roasted red pepper soup with coconut and ginger?

Preheat the oven to 220°C (200°C fan).
Halve the peppers and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Drizzle with a little olive oil and roast for 25 to 30 minutes in the oven until the skin is blackened.
Take the peppers out of the oven and let them rest covered with aluminum foil for 10 minutes. Then peel off the charred skin easily.
Meanwhile, heat a splash of olive oil in a large pan over medium heat. Sauté the chopped onion until soft and translucent, about 4 minutes. Add the garlic and grated ginger and cook for another minute.
Add the roasted peppers, vegetable broth and coconut milk to the pan. Bring to a boil and let simmer gently for 5 minutes.
Remove the pan from the heat and let the soup cool for about 2 minutes. Pour everything into the blender and blend on high speed until completely smooth and velvety. Work in batches if your blender is on the small side.
Pour the soup back into the pan, season with salt, pepper and a squeeze of lime juice. Warm briefly if needed.
Ladle the soup into deep plates or bowls. Garnish with a swirl of coconut milk, a few fresh cilantro leaves and a pinch of chili flakes. Serve immediately.

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The key to a truly velvety-smooth soup is blending well. Never put boiling-hot soup into the blender; give it a couple of minutes to cool down slightly first. Then blend on the highest setting and you'll taste the difference right away. This is a soup you'll keep making.

Make a big batch and keep the leftovers in the fridge. The soup will keep for up to three days and tastes even better the next day. Want to freeze it? That's fine—up to three months. Just reheat in a pan and you'll have a tasty bowl on the table in minutes.