Caribbean Coconut Cream and Roasted Red Pepper Soup Print Recipe

Published: May 17, 2017
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Prep Time: 10

Cook Time: 30

Serves: 4


Difficulty: Easy

Budget: Cheap


4 roasted red peppers

½ onion, diced

3 cloves garlic, chopped finely

900 ml vegetable stock

1 tablespoon extra virgin olive oil

1 teaspoon salt

2 teaspoons smoked paprika

110ml of coconut cream

50ml tahini (optional)


  1. Heat your oil in a pot over a medium heat and then add the onion and garlic and cook for a few minutes. Add the teaspoon of salt, smoked paprika and roasted red peppers. Cook for a further 1-2 minutes (don’t forget to stir!)
  2. Add the vegetable stock and bring to the boil. Reduce the heat and simmer for 10-15 minutes.
  3. Add the coconut cream and tahini, stir well, bring to the boil then remove from heat.
  4. Puree in a blender, or use fancy handheld one (ooh la la!).
  5. Serve up and don’t forget to blow on your spoon! No burnt tongues here!

Nutritional Information:

No nutrional information.

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