Nutritional Info

Nutrition Facts

Serving Size 1 (203g)

Calories 438
Calories from Fat 156 (36%)
Amount Per Serving %DIV
Total Fat 17.3g 27%
Saturated Fat 10.3g 52%
Monounsaturated Fat 5.5g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 64.9mg 22%
Sodium 7041.9mg 306%
Potassium 571.5mg 12%
Total Carbohydrate 45.3g 15%
Dietary Fiber 3.5g 14%
Sugars 4.6g
Protein 16g 32%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 

Chilled Roasted Sweet Red Pepper And Coconut Soup

Recipe Description
Creamy and delicate, this soup is a superb beginning to a late summer or early autumn meal. This recipe has all the ingredients of classic Haitian sweet red pepper soup, but the red bell peppers are roasted, not boiled the traditional way, to concentrate their natural sweetness. Coconut milk adds a subtle yet surprising note, and a dusting of ground dried red chile, intensifies the soup's visual appeal. If you love spicy food, try garnishing with hot ground red chile rather than mild to serve as a counterpoint to the mellowness of the sweet bell peppers.
Prep time
15 min
Cook time
35 min
Ready In
50 min

Ingredients

Serves Tool

Serves To:USMetric
1   small yellow onion, peeled and minced
10 3/4 Ounce(oz)  chicken broth
2 Tablespoon(T)  tomato paste
4 Teaspoon(t)  coconut milk
1/2 Cup(c)  half and half
1 Pinch(pn)  salt, to taste
2 Teaspoon(t)  dried red chile, ground
1 Pinch(pn)  white pepper, freshly ground, to taste
4 Teaspoon(t)  coconut milk
2 1/2 Pound(lb)  red bell peppers, roasted
3 Tablespoon(T)  butter

Preparation

Cut the roasted red peppers into 2 inch pieces. Melt the butter in a 3 to 4 quart saucepan over medium heat, and saute the minced onions, stirring occasionally, until they are lightly browned, about 8 minutes. Stir in the red peppers, chicken broth, and tomato paste. Bring to a boil over medium high heat, then reduce the heat, cover, and simmer, stirring occasionally, for 20 minutes. Puree the peppers with their cooking liquid in a food processor or electric blender until smooth. Return the pepper puree to the saucepan, and stir in 1/2 cup of the coconut milk and the half and half. Taste and season with salt and white pepper, as needed. Allow the soup to cool to room temperature, then chill it thoroughly, covered, in the refrigerator. Ladle the soup into 4 serving bowls, dribble 1 teaspoon coconut milk in a pattern in each bowl, dust each with about 1/2 teaspoon ground chile or paprika, and serve at once.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.