This silky smooth roasted red pepper 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. Gluten-free, dairy-free and vegan!
This coconut roasted red pepper soup is one of my favorite soups to make and eat.
This roasted red pepper soup has a Thai style flavor that is tangy, a touch creamy, spicy and flavorful.
★ Why You'll Love this Recipe ★
This pureed soup is very easy to make using your crockpot or make it on the stove top.
The soup is light and low fat yet is filling when you serve it over rice or quinoa.
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.
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.
★ Ingredients You'll Need ★
You'll need just 9 total ingredients that require very little prep, making this a very easy dish to throw together when you're short on time but are craving something unique and not heavy.
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!
You'll need a blender to combine the ingredients into a smooth texture.
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.
★ How to Make this Recipe ★
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.
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.
★ Tips & FAQs ★
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.
★ More Recipes You'll Love★
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 teaspoon ground coriander
- ½ teaspoon ginger powder or ginger paste
- 28 oz can crushed tomatoes diced, whole or crushed
- 13.5 oz can coconut milk
- 2 tablespoon Thai style sweet chili sauce (more or less to taste)
- 1 teaspoon salt (more or less to taste)
- 4 cups cooked rice or quinoa
- Add roasted red peppers, onion, coriander, ginger powder, and about ¼ 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.
Delia Bennett says
I put everything in except the coconut milk as stated INCLUDING THE RICE! Then I read further down the instructions to serve warm over the rice! Maybe change instructions to read “except the coconut milk AND the rice” Just to be clear for people like me who might not realise!
Angela G. says
Thank you so much for the feedback, I have updated the steps for better clarity. I hope you were still able to enjoy the soup.