Roasted Red Pepper Coconut Soup Recipe

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Ingredients:

Serving

6 red bell peppers , roasted, seeded and peeled
2 tbsp vegetable oil
2 cups onions, chopped
2 garlic cloves, peeled and left whole
1 tsp red pepper flakes or 1/4 tsp cayenne
1 tsp salt
1 (16 oz) can canned tomatoes, undrained
1 (14 oz) can reduced-fat coconut milk
2 cups water

Directions:

Warm oil over medium heat in large stock pot.
Add the onions, garlic, red pepper flakes, and salt and sauté for about 15 minutes, until the onions are very soft and translucent.
Remove the pot from the heat and add the tomatoes, coconut milk, water, and the roasted red peppers.
In batches in a blender, puree the soup until smooth.
Return it to the soup pot and cook on medium heat until hot.
Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	56.68 Kcal (237 kJ)
Calories from fat	38.32 Kcal
		% Daily Value*
Total Fat	4.26g	7%
Sodium	294.53mg	12%
Potassium	86.24mg	2%
Total Carbs	4.51g	2%
Sugars	2.05g	8%
Dietary Fiber	1g	4%
Protein	0.56g	1%
Vitamin C	9.8mg	16%
Vitamin A	0.1mg	5%
Iron	2.5mg	14%
Calcium	17.9mg	2%

Amount Per 100 g
Calories	47.75 Kcal (200 kJ)
Calories from fat	32.28 Kcal
		% Daily Value*
Total Fat	3.59g	7%
Sodium	248.11mg	12%
Potassium	72.65mg	2%
Total Carbs	3.8g	2%
Sugars	1.73g	8%
Dietary Fiber	0.84g	4%
Protein	0.47g	1%
Vitamin C	8.3mg	16%
Vitamin A	0.1mg	5%
Iron	2.1mg	14%
Calcium	15.1mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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