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Red Pepper and Coconut Curry Soup

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Red Pepper and Coconut Curry Soup

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Red Pepper Coconut Curry Soup

This soup is great hot or cold, making it perfect for serving at parties. The curry blends perfectly together with the coconut and red bell peppers. It is light and healthy, so include it in any weightloss plan.

5 red bell peppers
1 T curry powder
1 Thai coconut, top cut off
½ onion
2 cloves garlic
2 T olive oil
Utensils: hammer or sturdy kitchen knife to crack open the coconut.

2 T creme fraiche and freshly cracked black pepper (Tellicherry peppercorns are best)

Rinse and dry the red peppers. With a small knife, cut around the stem and remove.
Cut the peppers in half lengthwise, and slice off the white veins on the inside. Remove the seeds, rinsing the peppers if necessary.
Slice the peppers into ½ - inch strips lengthwise, and then cut across horizontally, so that you end up with medium sized dice.
Slice the onion into thin half moons.
Crush the garlic cloves with the side of your knife.
Heat up a pot and pour in the olive oil. Add in the onion and saute for a few minutes.
You want to them to soften and gain a little bit of color.
Turn the heat to low and then add the crushed garlic. Season with some salt.
After about 2 minutes, add in the curry powder and stir. The heat should be low, so that the onions, garlic, and curry meld together.
Turn the heat up slightly, and add in the diced peppers. Stir them with the onion well, and let them sweat until they are nice and soft.
Meanwhile, hammer the nail into the coconut in two different places at the top, just as you would open two different holes in the top of a juice can.
Pour the coconut water over the red peppers, and then top off with some water so that the peppers are fully covered. Simmer until the peppers are completely soft.
Blend the soup either with a hand held or regular blender.
Strain the soup and keep it warm if you are going to eat it immediately.
If not, allow it to cool to room temperature, and then refrigerate.

For the garnish (optional): whisk together the creme fraiche with the freshly ground black pepper. Spoon a dollop atop the soup before serving.

Serves 4 as an appetizer or 2 as the main dish.


YUM! great idea to use creme the stuff.

I love this recipe. Thank you for sharing it. My only problem is the crme fraiche. Whenever I buy it< i never can use it all and have of it spoils. Can it be kept frozen until needed? But then how do I measure 2 tsp if it is frozen?

Last night, in the homecoming party, I made this soup. Everyone loved it. All the members of my family are very health concious. Because of this also, they loved red pepper and cocnut curry soup, as it is light and healthy. I have also rerigerated it in <a href="">GE refrigerators</a>, so that I can enjoy the chilled soup.

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