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.
Roasted Red Peppers Onion Ground Coriander Ginger Powder Crushed Tomatoes Can Of Coconut Milk Thai Style Sweet Chili Sauce Salt Cooked Rice Or Quinoa
Add roasted red peppers, onion, coriander, ginger powder, and about 1/4 of the can of tomatoes to a large pot over medium heat. Bring to a boil then reduce to medium-low, cover and cook for 15 minutes.
Remove pot from heat then add the remaining tomatoes to cool the soup before blending. 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 and then turn off heat.