This coconut roasted red pepper soup is one of my favorite soups to make and eat. It comes out different every time I make, I guess because I don’t measure when I make this. So I’ve finally committed to some measurements in order to share this with you all!
This soup has a Thai flavor. Sweet and spicy. The blend of vegetables, spices and coconut milk add an enjoyable complex flavor with very few ingredients.
Here’s everything you’ll need: roasted red peppers, tomatoes, onion, Thai sweet chili sauce, coconut milk, salt, coriander, and ginger. That’s it!
This soup is amazing over white or brown rice, healthy quinoa or with a side of crusty bread. I like the texture of quinoa and it’s healthy too. Win-win!
Health, tasty and easy too!
This soup is so warm and cozy without being gluten-heavy comfort food. Perfect for the coolers months. But it doesn’t have to be fall or winter to make this soup. In fact, if you’re like me and attempting to eat more nutritious foods, then this is a great, healthy yet tasty meal choice.
As much as I want spring to be here already, I’m thankful to have a few more weeks of healthy eating in order to prep for a wardrobe with a lot less coverage. My metabolism is not what it used and after three kids, so I’m really having to put forth more effort than any other year prior.
Serve over quinoa.
This roasted red pepper soup is a great if you’re looking for new healthy lunch or dinner options that are filling. This pureed soup is light and dairy-free yet can be filling when you serve it over quinoa.
You can also serve over white rice or with crusty bread.
This soup recipe is very easy to throw together and you can cook it a couple of ways:
You can simmer it for 2 hours on low in your crockpot. Or one hour on high.
Side note: Did you know there are wi-fi Crock-pots? Has anyone tried one? I think the idea is pretty fun. Not sure how useful it would be but at times when I’ve left my Crock-pot on while I’m away, it would be handy to check on how things are cooking and adjust the temperature as needed.Stove Top
Make this soup on the stove top if you’ve got less time. No need to saute the onion first, it will soften as it simmers, but you can to add flavor. If sauteing first, then I recommend using a dutch oven or even a regular pot works. You can saute in the pot, then add your ingredients and bring to a boil.
Using a Blender to Puree Soup
You can use a blender or a food processor. I think the blender makes a little bit of a smoother texture but both work. Please be careful when blending hot soup. Allow a little time for the ingredients to cool and be sure to add the coconut milk at this stage, before you hit blend. Blending hot ingredients creates enough pressure to pop the top off the blender and will make a big mess. Trust me. I’ve done it. Not fun to clean up and you can get splattered with hot soup yourself. Please take caution.
Try fresh ginger.
This is great with fresh ginger, or you can use ginger puree or frozen ginger cubes. You can use ginger powder as well. Lots of options here! But fresh ginger really does add a lot of flavor. I finally learned the proper way to peel ginger — with a spoon! (Thank you YouTube) Using a spoon versus a peeler just shaves off the skin and doesn’t take any of the ginger with it. If you use fresh ginger, you don’t need much at all.
Use fresh or dried jalapeño.
You can use fresh or dried jalapeños. I keep a small jar of dried jalapeños from our garden that I use just for soups or sauces. They work great because they have a chance to rehydrate in the soup or sauce. I usually throw in only a few seeds though otherwise it can get hot hot hot.
Want more easy soup ideas?
This recipe for spicy coconut roasted red pepper soup was featured on Meal Plan Monday!
Spicy Coconut Roasted Red Pepper Soup
- 24 oz roasted red peppers (two small jars)
- 1 onion, chopped
- ½ tsp ground coriander
- ½ tsp ginger powder or ginger paste
- 28 oz can crushed tomatoes diced, whole or crushed
- 13.5 oz can coconut milk
- 2 tbsp Thai style sweet chili sauce (more or less to taste)
- 1 tsp salt (more or less to taste)
- 4 cups cooked rice or quinoa
- Add roasted red peppers, onion, coriander, ginger powder, and about 1/4 of the can of the tomatoes to a large pot over medium heat. Bring to a boil then reduce to medium-low, cover and cook for 15 minutes to soften ingredients and meld flavors.
- Remove pot from heat then add the remaining tomatoes to cool the soup before blending. (Blending hot ingredients creates pressure and can cause a big mess.)
- Place cooled soup in a blender and slowly pulse blend until the ingredients are silky smooth. Return soup to pot and set heat to medium-high.
- Bring soup to a boil then stir in coconut milk. Bring to a boil a final time then turn off heat.
- Serve soup over warm, cooked rice or quinoa.