Roasted Red Pepper Coconut Soup

1. 1

   Warm oil over medium heat in large stock pot.

2. 2

   Add the onions, garlic, red pepper flakes, and salt and saute for about 15 minutes, until the onions are very soft and translucent.

3. 3

   Remove the pot from the heat and add the tomatoes, coconut milk, water, and the roasted red peppers.

4. 4

   In batches in a blender, puree the soup until smooth.

5. 5

   Return it to the soup pot and cook on medium heat until hot.

6. 6

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.