Vegetarian

Roasted Red Pepper Coconut Soup is for Side Dish.

Roasted Red Pepper Coconut Soup takes 10 minutes to prepare.

Roasted Red Pepper Coconut Soup takes 25 minutes to cook.

Roasted Red Pepper Coconut Soup makes 6 servings.

The ingredients for Roasted Red Pepper Coconut Soup are:

6 red bell peppers, roasted or two 13-ounce cans roasted sweet red peppers
2 tablespoons of vegetable oil
2 cups chopped onions
2 garlic cloves, peeled and left whole
1 teaspoon red pepper flakes or 1⁄4 teaspoon cayenne, more to taste
1 teaspoon salt
2 cups undrained canned tomatoes (16-ounce can)
1 3⁄4 cups reduced-fat coconut milk (14-ounce can)
2 cups water

Here is how you make Roasted Red Pepper Coconut Soup:

If you’ve roasted fresh red peppers, set them aside in a tightly covered bowl to cool and then stem, seed, and peel them. If you’re using canned roasted red peppers, rinse them well in a colander and set aside to drain.In a covered non-reactive soup pot on medium heat, warm the oil. Add the onions, garlic, red pepper flakes, and salt and sauté for about 15 minutes, until the onions are very soft and translucent. Remove the pot from the heat and add the tomatoes, coconut milk, water, and the roasted red peppers.In batches in a blender, puree the soup until smooth. Return it to the soup pot and cook on medium heat until hot. Serve immediately.Number of Servings: 6Recipe submitted by SparkPeople user ELANATM.

The nutritional information for Roasted Red Pepper Coconut Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 218.7

• Total Fat: 16.5 g
• Cholesterol: 0.0 mg
• Sodium: 467.6 mg
• Total Carbs: 16.4 g
• Dietary Fiber: 2.9 g
• Protein: 3.9 g

The dietary needs meet for Roasted Red Pepper Coconut Soup is Vegan