Ingredients:
3 red bell peppers
2 small onions, diced
1 tablespoon butter
1 teaspoon curry paste
1 cup coconut milk
3 cups chicken stock or 3 cups vegetable stock
Directions:
Roasting Peppers————.
Preheat grill or top oven to a high heat.
Wash peppers and place in oven.
The peppers will go black, turn to blacken all sides.
(about 10- 15 mins) When pepper skins are blackened place in a plastic bowl and cover for 15 minutes.
Then peel and seed the peppers, cut into large segments.
—————–.
Melt butter in pan, add onions and saute until translucent.
Add curry paste and fry a further 3 minutes.
Add stock and peppers and let simmer a further 20 minutes.
Puree in batches, then return soup to pan.
Stir in coconut milk and reheat.
Serve.
For Vegetarian use vegetable stock.
Servings: 4
Time preparation: 10 min.
Time total: 55 min.