Healthy Recipes: Vegan Roasted Red Pepper Soup

Making this delicious vegan soup is almost too easy to believe!

Despite using relatively few ingredients, this combination of first roasting the peppers in the oven and then simmering them with coconut milk gives the soup a much fuller and deeper taste than might be expected. Pair with a salad for a perfect lunch or serve as a first course for a dinner party as an surprisingly tasty and chic starter.


5 organic red peppers

3 tablespoons red pepper paste (tomato paste will also work in a pinch)

Olive oil

1 cup water

1 can organic coconut milk

½ finely chopped white onion

2 cloves finely chopped garlic

Sea salt

Ground black pepper

3 tablespoons chopped fresh dill


Preheat the oven to 200 degrees Celsius and line a baking sheet with waxed parchment paper

Drizzle red peppers with olive oil and roast in the oven for about 20 minutes, turning as necessary

Wrap the peppers in the parchment paper and leave to steam for 3-4 minutes

Remove black skins and seeds

In a medium size pot cook onions and garlic with olive oil for about 4-5 minutes until soft

Add pepper paste, water and coconut milk and bring to a boil

Add peppers and, using a handheld blender, blend until well pureed

Reduce heat to a simmer, season with salt and pepper and cook for at least 10 minutes

Simmering the soup longer will allow for a fuller taste

Serve into bowls and garnish each bowl with a bit of fresh dill

*This recipe was inspired by Ceara’s Kitchen

Deniz Eksioglu

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