Roasted Charred Soup
Rosted cared soup
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Prep Time 5 Minutes
Cook Time 20 Minutes
Ingredients
  • 2 onions, diced
  • 3 or 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 teaspoons smoked paprika (optional)
  • A few dashes of spicy green chilli or Bird’s eye chilli ( Optional)
  • 4 roasted red peppers (see directions below)
  • 4 cups vegetable broth or Water
  • 1/2 cup coconut milk
  • 1/4 cup tahini (optional)
Prep Time 5 Minutes
Cook Time 20 Minutes
Ingredients
  • 2 onions, diced
  • 3 or 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 teaspoons smoked paprika (optional)
  • A few dashes of spicy green chilli or Bird’s eye chilli ( Optional)
  • 4 roasted red peppers (see directions below)
  • 4 cups vegetable broth or Water
  • 1/2 cup coconut milk
  • 1/4 cup tahini (optional)
Rosted cared soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat oil in a pot over medium heat. Add onion and garlic and cook for a few minutes, Add salt, paprika, spicy chilli and roasted red peppers. Cook for 1-2 minutes more, stirring as you go.
  2. Add broth/water, bring to a boil, reduce heat and simmer for 10-15 minutes.
  3. Add coconut milk and tahini, mix, bring to a boil and remove from heat.
  4. Purée with an immersion blender or regular blender.
  5. Optional: garnish with coriander and finely chopped basil and a few drops of chili oil
Recipe Notes

Roasting Instructions:

Prepare the red/yellow peppers by cutting them in half, removing the stem and seeds.

Coat them with a few drops of oil and roast them by placing them face down on an open flame until they were blackened. (can be broiled in an oven too)

On cooling separate the skin and the peppers are ready to use – I like to add a little bit of charred skin back to get the smoky flavour.