Roasted Red Pepper Soup2017-06-29
- Servings : 4
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
- 2 large red peppers
- 800g peeled tomatoes
- 170g can tomato paste
- 240ml water
- 400ml can coconut milk
- 11⁄2 tbsps dried dill
- 1 tbsp garlic powder
- 1 tsp dried basil or 2 tsps fresh basil, finely chopped
- 1⁄2 tsp each sea salt and black pepper
- 3-4 tbsps sugar
- pinch red chilli flakes
- fresh cream to serve
Roast the red peppers in a 240°C oven on a foil-lined baking sheet until tender and charred on all sides - about 10-15 minutes. Then wrap in foil to steam for a few minutes.
Add remaining soup ingredients to a large pot and bring to a simmer. Then unwrap red peppers, let cool to the touch, and remove charred outer skin seeds and stems. Add to soup.
Transfer to blender to purée the soup. Then transfer back to saucepan/pot and bring to a simmer over medium-low heat. Taste and adjust seasonings as needed, adding more sugar to sweeten, red pepper flake for heat, basil or dill for earthiness, garlic powder for overall flavour, or salt for saltiness.
Let simmer on low for at least 10 more minutes. Serve topped with fresh herbs, salt and pepper and fresh cream.