Sunday, 6 November 2011

Roasted Red Pepper and coconut soup

This soup can be made in about twenty minutes.It´s wonderfully warming colour and sweetly spiced flavour is perfect for the cold weather.

First fry 1 spring onion finely diced in olive oil.Cook until softened.
Next add one chopped garlic,a little chopped fresh ginger,3 carrots diced finely and cook for about a minute with the lid on.
Next add roasted a jar of roasted red peppers(pimientos de piquillo) and a few leaves of fresh basil.Cook for another minute.
Add half a litre of light vegetable stock,one cardamon pot crushed,two teaspoons of curry powder and cook until the carrot has sofened.
Add half a can of coconut milk and blend untl smooth.

This soup was made for my sweet tooth daughter and partner.If it was made for adults I would have put some fresh chilli at the beginning and changed the basil for fresh coriander...or would I?My alter ego says it was delicious just as the way it was.

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