Sweet Red Pepper & Coconut Curry Soup – a delicious recipe with Red Bell Peppers, Coconut milk, White onion, Garlic, Curry, Boiling water. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Wash and remove seeds from the red peppers.
2
Cut the red peppers into squares (size does not really matter as you will blend everything at the end).
3
Peel and dice the onion and clove of garlic.
4
Heat a pot and add olive oil while stirring in onions and garlic. Add the peppers to the pot and stir allowing the onions and vegetables to sweat.
5
Add curry powder and stir until mixed. Then add the coconut milk and let it simmer.
6
Add boiling water and vegetable cube and let it boil until vegetables are soft enough to blend.
7
Add salt and pepper and juice of the lime.
8
Place the soup into a blender or use a hand blender until the soup reaches a smooth consistency. Garnish with a drizzle of yoghurt or oil and herbs.
500
kcal
Calories
46
g
Fat
19
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 Red Bell Peppers (or combo of red and yellow), 3/4 cup Coconut milk, 1 White onion, 1 Garlic clove, and more.
Yes, Sweet Red Pepper & Coconut Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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