- 2 lbs sweet red peppers (see note)
- 2 tablespoons curry paste (see note)
- 2 cups low-sodium vegetable broth
- 1 cup full fat coconut milk, plus extra for serving
- Salt, if needed
- 1/4 cup roasted peanut pieces, for serving
- 2–3 tablespoons cilantro, for serving
- Preheat oven to 425˚. Remove the stems and as much of the pith/seeds from the peppers as you had. Cut them into large chunks and roast for 20 to 25 minutes until the peppers are tender.
- Place the peppers in a blender along with the curry paste, vegetable broth, and coconut milk. Puree until all the mixture is mostly smooth and blended. Pass the mixture sieve into a pot, pressing out as much of the liquid as you can. Reserve the leftover mixture to spread on sandwiches or eat with eggs.
- Heat the pot over medium heat until the soup is hot. Taste and adjust the seasonings/thickness as desired. Divide soup into two bowls and top with a drizzle of coconut milk and a sprinkle of peanuts/cilantro.
+ As mentioned in the post, I used a mixture of sweet red peppers including Jimmy Nardello. Red bell peppers work as well but the flavor might not be the same. You can also use roasted red peppers with the skin removed.
If you’re looking for a heartier soup, cook a batch of red lentils ahead of time and add 1/2 to 1 cup to the blender when pureeing the soup. You might also want to add a bit more vegetable broth to thin the mixture down so that it can pass through the sieve.