Cindy's Rosted Red Pepper Soup

This is on our menu for tonight...

This recipe is from my mother in law. She made it for us while visiting during Andrew's birth. It is simply delicous...


Cindy’s Roasted Red Pepper Soup

3 red peppers
2 tablespoons butter
1 large onion diced
1 teaspoon Thai Red Curry Paste (I add a little extra if you prefer it hot – not too much)
3 cups chicken stock
1 cup coconut milk
½ teaspoon salt
1 green onion, thinly sliced
Under broiler, roast peppers (turning occasionally) for 15 minutes or until skins are charred black. Place in a glass bowl and cover or seal with saran wrap. Leave for about 10 minutes. Peel and cut in half, reserve any juice you can, discard the charred skin, stems and seeds.
In a large saucepan, melt butter over medium heat. Add diced onions, cook five minutes or until soft. Stir in curry paste, cook three minutes. Stir in stock, roasted peppers and any reserved juice, bring to a boil. Reduce heat and simmer for about ten minutes. In a blender, puree mixture in batches. Return to saucepan and heat until hot. Stir in coconut milk and salt. Ladle into warm bowls and garnish with sliced green onions. Enjoy!