The Best Ever Red Pepper Curry Coconut Soup - cooking recipe

Ingredients

3 red bell peppers
2 small onions, diced
1 tablespoon butter
1 teaspoon curry paste
1 cup coconut milk
3 cups chicken stock or 3 cups vegetable stock

Preparation

Roasting Peppers------------.
Preheat grill or top oven to a high heat.
Wash peppers and place in oven.
The peppers will go black, turn to blacken all sides.
(about 10- 15 mins) When pepper skins are blackened place in a plastic bowl and cover for 15 minutes.
Then peel and seed the peppers, cut into large segments.
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Melt butter in pan, add onions and saute until translucent.
Add curry paste and fry a further 3 minutes.
Add stock and peppers and let simmer a further 20 minutes.
Puree in batches, then return soup to pan.
Stir in coconut milk and reheat.
Serve.
For Vegetarian use vegetable stock.