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Spicy pepper & coconut soup

3 orange peppers: chopped
5 medium carrots: chopped
1 onion: chopped
3 cloves garlic: minced
thumbsize fresh ginger: minced
1 tbsp sumac
1 tsp chili flakes (optional)
1 tsp curcuma
1 tsp curry powder
1 tsp paprika powder
1 tbsp green curry paste
5-6 cups water
1 veggie boullion cube
1 can of coconut milk
1 can tomatoes
fresh cilantro (optional)
squeeze of lime (optional)

Add olive oil to a pan and add in the onion, garlic, spices and fresh ginger (hold the curry paste for now). Let everything simmer on low heat for about 5 minutes. Now add in the carrots and pepper. Give it a good stir and let everything simmer for another 2 minutes. Now add the curry paste and give everything a stir. Once all the veggies are covered add in the water and bring to a boil. Add the veggie boullion cube and let everything simmer for about 15 minutes. Add in the coconut milk and the canned tomatoes and let simmer for another 5 minutes. Blend everything in a blender of food processor and serve hot. Add fresh cilantro and a squeeze of lime for even more flavor.

Tip: This soup is even better the next day, so it works really well as a mealprep dish!