Soup recipes - Caribbean Coconut and Red Pepper Soup

2 1/2 tbsp. sunfl ower oil
1 onion, peeled and sliced
3 cloves garlic, minced
1 potato, peeled and diced
1 tbsp. paprika
1/2 tsp. chili powder
2 tbsp. coriander, ground
1 tsp. cayenne
1 tbsp. tamari
2 cups shredded cabbage
3 1/2 cups canned crushed tomatoes
5 cups Vegetable Stock (see p. 20)
1 tbsp. raw sugar
1 or 2 hot red chilies, diced
2 red peppers, diced
1 cup coconut milk
1 pinch sea salt and black pepper

1. Heat 2 tablespoons of sunfl ower oil over medium heat in the soup pot. Add the onion, garlic, potato,
spices and tamari. Cook for 5 minutes until onion is soft.
2. Add the cabbage, tomatoes, vegetable stock, sugar and chilies. Simmer until potatoes are cooked.
3. In a separate pan, quickly sauté peppers at high heat in the remainder of the sunfl ower oil, until they
are slightly charred but still crunchy.
4. Add the sautéed peppers to the soup pot along with the coconut milk, salt and pepper. Let simmer for
5 minutes.
5. Garnish with grated coconut or a slice of lemon and serve.
Serves 6


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