This Spicy Red Bell Pepper Soup with Basil is delicious, spicy and full of texture. The secret is the balance between the spices and ingredients! This soup is a creation of mine that I makes me proud every time I make it for my family.
The soup is super easy to make, plus it doesn’t take a long time to prep and cook this yumminess. I usually make a big batch of this soup and freeze it for a quick dinner in the weekdays.
If you are not into a spicy food, simply cut down the amount of red chili flakes and you are good to go. Also you can add more coconut cream to make the soup more coconut! … that’s not a word by the way J
Believe it or not, I like to drink green tea with this soup. Try it you might like it! So, now it’s time to get started…
- 3 tablespoons olive oil
- 200g red onion, chopped
- 2 bay leaves
- 3 cloves garlic, minced
- 100g carrot, cut in small cubes
- 400g red bell peppers, deseeded and cut in chunks
- 550g juicy ripe tomatoes
- 1 teaspoon brown sugar
- 11/4 teaspoons cumin powder
- ¼ teaspoon pink Himalayan salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red chili flakes
- zest of a lime
- 2 cups (500ml) vegetable stock
- 25g fresh basil, roughly chopped
- 10g fresh parsley, roughly chopped
- 2 tablespoons fresh lime juice
- 2x ⅛ cup thick coconut milk, I used kara brand.
- In a large saucepan with a lid, warm the olive oil on a medium-high heat. Add the onions and bay leaves and cook for couple of minutes or until the onions are translucent. Stir in garlic and cook further for two minute.
- Now add the carrot and bell peppers and continue to cook for 5 minutes.
- Remove the skin and the seeds from the tomatoes, preserving the flesh and juice of the tomatoes by squeezing the seeds through a fine sieve. Cut the tomato flesh in chunks. And pour the juice in a small bowl.
- Add sugar, cumin, salt, pepper, red chili flakes and lime zest into the bowl where you kept the tomato juice and mix to combine.
- Now add the tomato chunks and the juice into the pan and cook for 10 minutes. then add stock, basil and parsley and cover the pan with lid and let the mixture to simmer for about 15 minutes.
- Remove the lid and add lime juice, season with salt if required. Remove from heat and let it cool down a bit.
- Remove the bay leaves and discard.
- Using a hand blender, blend the mixture to purée the soup. Return the soup to the heat, stir in the coconut milk and warm the soup gently, be careful not to boil the soup. bon appétit!
DID YOU MAKE THIS RECIPE?