CREAMY RED PEPPER SOUP
CREAMY RED PEPPER SOUP
Serves: 4
Prep Time: 15 minutes
Cook Time: 37 minutes
Ready In: 52 minutes
Accommodates: PHASE 1
This soup is divine. It has a warm but tangy flavor that makes the palate sing. The vegetables also found in this dish provide an array of vitamins and nutrients that are perfect for boosting the immune system and giving your body some valuable phytonutrients.
INGREDIENTS
DIRECTIONS
*I generally get coconut cream by refrigerating 1 can of coconut milk and removing the solidified cream at the top. Save remaining milk for another use.
Prep Time: 15 minutes
Cook Time: 37 minutes
Ready In: 52 minutes
Accommodates: PHASE 1
This soup is divine. It has a warm but tangy flavor that makes the palate sing. The vegetables also found in this dish provide an array of vitamins and nutrients that are perfect for boosting the immune system and giving your body some valuable phytonutrients.
INGREDIENTS
- 2 Tbsp olive oil
- 4 red bell peppers
- 1–16 oz bag of baby carrots, chopped
- 1 onion
- 3 cloves garlic
- 16 oz broth, unsalted
- 2 tsp salt
- 1/4 tsp pepper
- 1/2 cup coconut cream*
DIRECTIONS
- Set oven to broil. Place oven rack in the second to top position. Cut off the very top of the bell peppers.
- In a large pot heat the oil over medium-high heat. Place the onion and garlic in the pot and sauté for 2 minutes. Add the bell peppers and carrots and continue to sauté for an additional 5 minutes. Add the broth, salt, and pepper to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.
- Transfer to a powerful blender and add the coconut cream. Puree until smooth. Add additional broth if you desire a thinner consistency. Garnish with coconut cream, nuts or seeds.
*I generally get coconut cream by refrigerating 1 can of coconut milk and removing the solidified cream at the top. Save remaining milk for another use.