Roasted Red Pepper Thai Soup

When I say I was reared by a woman who is half defense attorney turned home-school mom, and half southern cook extraordinaire, I’m not exaggerating in the slightest. My mother’s biscuits and gravy could make Paula Deen question her own recipe, they’re that buttery.

So when it came time for me to decide I wanted to cook  (hello wife status) I somehow ended up tossing the casseroles and bacon grease aside, and decided to try my hand at any and every other dish: Thai, Italian, Chinese, French, Mediterranean, etc. Makes total sense because I had 0 kitchen experience beyond baking, and stirring whatever was on the stove at dinnertime; why not try to make 1000 dishes I had absolutely never been exposed to? (Really giving you so much confidence right now, I know.)

 

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You know what happened? I found my niche. I LOVE experimenting with flavors I’ve never tried, making a new dish every night, and constantly challenging myself. How many fellow family cooks have come up to me with tales of bland pot roast being on the table for the 150th time, meatloaf that they could make with their eyes closed, and “I need something fresh” statements? Lots.

 

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I’ve made Thai inspired soups 100 different times 100 different ways, and very rarely do they disappoint. With 3 not-as-robust red peppers sitting in my fridge, and a hankering for some spice on a warm day,this soup came to be.

 

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Roasting red peppers gives them a whole new flavor dimension, and it’s way too easy to miss out on. Combined with a spicy red curry paste, and creamy coconut milk, you can definitely count this as a dish that will not be featured in the next edition of Tales of Bland Dinner.

 

 

Roasted Red Pepper Thai Soup

Ingredients

  • 3 organic red peppers
  • 1/2 a red onion, chopped
  • 2 garlic cloves, minced
  • 1″ knob of fresh ginger, grated
  • 2-3 tsp red curry paste (based on desired heat)
  • 32 oz. vegetable broth
  • 1 can of organic coconut milk (full fat)
  • 1 tbsp organic tamari
  • 1/2 tbsp pure maple syrup
  • 1 tsp v. worcestershire (optional)
  • pink salt

 

 

To Make

  1. Preheat your oven to 450ºF and lightly grease a cookie sheet or baking tray with avocado oil.
  2. Slice your peppers in half and de-seed them, then place cut/hollow side down on the baking tray. Add a teeny bit of additional avocado oil to your hands and give the outside of the peppers a light greasing.
  3. Roast your peppers for about 15-20 minutes. You want the skins on the outside to have brown and black patches.
  4. While the peppers are roasting, heat up 1 tbsp of coconut oil in a large saucepan, add in your onion, and cook for about 5 minutes before adding in your garlic and ginger.
  5. Stir in your curry paste, cook for about 2 minutes before adding your vegetable broth, tamari, maple syrup, and optional vegan worcestershire. Salt to taste.
  6. Once the peppers are done, pull them from the oven, remove the outer skins as best as you can (tongs are best for this!) and add them to the pot.
  7. Bring the soup mixture to a boil, then partially cover and simmer on low heat for about 15 minutes to marry the flavor.
  8. Blend the soup with an immersion blender or puree in a blender/food processor to your desired consistency. I left a few pepper bits in mine, but if you want it totally creamy, blend it for longer.
  9. Stir in the coconut milk on low heat.
  10. Garnish with cilantro, and serve hot!

Serves 6

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So many savory, spicy flavors in one bowl of smooth and creamy goodness. You can bet I will be making this again the moment more sweet red peppers find their way in to my fridge!


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