Give this creamy bell pepper and potato soup rich, complex flavor with coconut milk and ginger.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4-6 |
Ingredients
- 2 tablespoons coconut oil
- 1/2 cup chopped scallion, white and greens parts kept separate
- 1 cup peeled chopped potato
- 1 tablespoon peeled chopped fresh ginger
- Pinch cayenne pepper
- 1 bay leaf
- 1 garlic clove, minced
- Kosher salt and freshly ground black pepper
- 3 1/2 cups low-sodium vegetable broth
- 3 cups chopped orange bell pepper
- 1/4 to 1/2 cup coconut milk
- Chopped fresh cilantro, for serving
Instructions
- Heat the coconut oil in a medium saucepan over medium heat. Add the scallion whites and cook, stirring, until tender, 3 to 4 minutes. Add the potato, ginger, cayenne, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the bell pepper and simmer until the potatoes and peppers are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency with water and seasoning with salt and pepper.
- Serve hot sprinkled with chopped cilantro and scallion greens.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 176 |
| Total Fat | 12 g |
| Saturated Fat | 10 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 915 mg |