Roasted Red Pepper Coconut Soup - cooking recipe

Ingredients

2 red bell peppers, roasted, seeded and peeled or (13 ounce) jars roasted red peppers
2 tablespoons vegetable oil
2 cups onions, chopped
2 garlic cloves, peeled and left whole
1 teaspoon red pepper flakes or 1/4 teaspoon cayenne
1 teaspoon salt
1 (16 ounce) can canned tomatoes, undrained
1 (14 ounce) can reduced-fat coconut milk
2 cups water

Preparation

Warm oil over medium heat in large stock pot.
Add the onions, garlic, red pepper flakes, and salt and saute for about 15 minutes, until the onions are very soft and translucent.
Remove the pot from the heat and add the tomatoes, coconut milk, water, and the roasted red peppers.
In batches in a blender, puree the soup until smooth.
Return it to the soup pot and cook on medium heat until hot.
Serve immediately.