Roasted Red Pepper & Coconut Cream Soup
Soup is really lovely to have around this time of year.
Easy to make and packed with nutrition, soups are a warm and colourful addition to life when things are feeling cold and gray outside.
Red peppers have lots of vitamin A, C and the antioxidant lycopene. Lycopene is responsible for the red pigmentation in red peppers and tomatoes. Many studies have shown the beneficial role of lycopene for our bone health and for lipid perioxidation... which is when fats oxidize and become cell damaging free radicals. yuck.
Red peppers are also rich in the magical mineral magnesium. Magnesium and vitamin C are your adrenals favourite nutrients, which makes red peppers a great food for all my stressed out brothas and sistas out there.
Speaking of stress, this is a blender soup, which means minimal prep work and maximum stress-free deliciousness.
Roasted Red Pepper & Coconut Cream Soup Recipe
- 3 red peppers
- 3 cloves of garlic
- 1 tomato
- 2 carrots
- 2 stalks of celery
- 1/2 onion
- 1 can coconut miilk
- 3 cups broth of your choice (vegetable or chicken is good)
- Spices to taste: sea salt, pepper, cayenne, perhaps a little Indian masala if you have some on hand
- Roughly chop your veggies (I didn't bother chopping the garlic)
- Drizzle all your veg with olive oil, salt, pepper and cayenne pepper and roast in the over at 375 for 25-35 minutes, until nice and roasty
- Throw your roasted veggies into your blender, add coconut milk and your broth and blend until nice and creamy smooth
- Throw into a pot and let all the flavours simmer for a little while
- Adjust seasonings as necessary. (This soup is pretty flavorful already, you don't really need much)
I sprinkled my soup with some coconut flakes, chia seeds and chili pepper flakes.
As always, I'm a big fan of the addition of hot sauce too.
Stay warm and soup'd up!