Roasted Red Pepper, Sweet Potato and Coconut Soup

posted 8 Oct 2014, 06:24 by Alison Sutherland
This lovely soup has a beautiful colour and is perfect for Autumn.

3 red peppers
1 medium onion
2 tablespoons of sunflower oil
1 medium sweet potato
1/2 tine of coconut milk 
Chicken or vegetable stock
salt and pepper
1 dried chilli
4 kaffir lime leaves

  1. Prepare the vegetables. Peel and roughly chop the onion and the sweet potato.  
  2. Blacken the red peppers under the grill or using the gas ring. Once they are blackened all over, put them in a large bowl, cover and leave to cool. Once they are cool, remove the blackened skin, tear open the peppers and remove the seeds and white membrane, and roughly chop .
  3. Heat the sunflower oil in a saucepan, add the onions and sweet potato and allow them to soften for about 5 minutes.
  4. Add the red peppers and the chilli and kaffir lime leaves (if you are using them).
  5. Pour over the coconut milk and stock so that the vegetables are covered. Season with salt and pepper. Cover with a lid and cook over a gentle heat for approximately 30 minutes or until the vegetables are soft.
  6. Remove from the heat and put into a blender. (Or use a stick blender or food processor.) Blend until smooth.
  7. Pour the blended mixture through a sieve into a clean pan. This will ensure that the soup is smooth. Adjust the seasoning. 
  8. Enjoy with fresh bread!