Roasted Pepper + Coconut Milk Soup

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For the Fall/Winter seasons, one food item stands out above the rest for me – soup.  I love, love soup. I think I could live on soup alone, if needed, and never grow tired of warm broth flowing down my throat and warming my belly…did that sound weird?

This soup is a bit more involved, but totally worth it. It can pack a bit of heat, depending on what variety of peppers you’re using, so for a sweeter result, stick to red and yellow.


2 tablespoons coconut oil, or olive oil

3 cloves of minced garlic

2 celery stalks, diced

4 small to medium carrots, diced

6-8 medium sized peppers, roasted, skinned, and chopped. (Find out how to roast them here).  I used red, yellow and poblano.

1 cube low-sodium vegetable bouillon cube

2 bay leaves

1 teaspoon salt

1/2 teaspoon sweet paprika

1/2 teaspoon smoked paprika

1/2 teaspoon chipotle chili powder

1/4 teaspoon cumin

4 cups filtered water

1/2-1 cup coconut milk


Heat oil in a large pot over medium heat.  Stir in minced garlic, paprikas, chipotle powder, cumin, bouillon cube, bay leaves and salt, and cook for 1-2 minutes.  Add carrots and celery, and cook for another 5-10 minutes.  Add filtered water, and chopped roasted peppers and bring to a boil.  Reduce heat and cover, simmering on low for about 20-25 minutes, or untill veggies are tender.

Using either your immersion blender or standing blender (possibly in batches), blend mixture till very smooth.  For an even smoother texture, pour through a strainer or “Chinoise” for a very velvety soup.

Pour blended soup back into the pot and add as much coconut milk as you’d like, season with a bit more salt if desired, and heat gently till everything marries, about 8-10 minutes.

Serve with fresh cracked black pepper, a drizzle of olive oil, and crusty bread.


~The Vegan Project


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