Roasted Red Pepper Coconut Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 red bell peppers, roasted, seeded and peeled or 2 (13 ounce) jars roasted red peppers
• 2 tablespoons vegetable oil
• 2 cups onions, chopped
• 2 garlic cloves, peeled and left whole
• 1 teaspoon red pepper flakes or 1/4 teaspoon cayenne
• 1 teaspoon salt
• 1 (16 ounce) can canned tomatoes, undrained
• 1 (14 ounce) can reduced-fat coconut milk
• 2 cups water

Recipe

• 1 warm oil over medium heat in large stock pot.
• 2 add the onions, garlic, red pepper flakes, and salt and sauté for about 15 minutes, until the onions are very soft and translucent.
• 3 remove the pot from the heat and add the tomatoes, coconut milk, water, and the roasted red peppers.
• 4 in batches in a blender, puree the soup until smooth.
• 5 return it to the soup pot and cook on medium heat until hot.
• 6 serve immediately.