Bell Pepper Soup Recipe, Asian Roasted Red Bell Pepper Soup

Vegan Roasted Red Bell Pepper Soup recipe from scratch. Infused with ginger and coconut milk. With step by step pictures.

We love soups at home. My son keeps asking for soup dinners. Whenever he misses school due to illness, he looks forward to cooking soup with me. He would sit on the counter top and cut veggies. These days, I need to handover my big knife to him when he comes to cook. Thats the deal we made recently. My husband got these red bell peppers from the market and I finally made soup today. Roasting red bell peppers takes this dish one notch higher. Here is how to do a nice comforting asian inspired Roasted Red Bell Pepper Soup. “Of soup and love, the first is the best.”

Roast the bell pepper one by one on a gas stove until charred on all sides. Remove from fire and cover the charred pepper in a bowl and immediately cover with a cling wrap. Let it rest in the bowl for 10 minutes. The steam will help in removing the charred skin. Remove the skin by cleaning the peppers in water and place the peppers in a bowl. Discard the stems, skin, and the seeds.

Heat coconut oil in a pan and add in the garlic cloves, chopped onion, chopped carrot and the roughly chopped ginger. Fry for a minute. Add in the roughly chopped roasted red bell pepper. Add in a teaspoon each of Worcestershire sauce and vinegar.

Add in the salt, sugar and a few sprigs of basil. Add a cup of water. Pressure cook for 5 minutes. Switch off the flame. Let the pressure in the cooker release naturally. Grind the mixture to a smooth puree.

Make a slurry with corn starch and water. Set aside.

Take a pan and add in the bell pepper puree, corn starch slurry and the coconut milk. Bring it to a slow simmer. Once the mixture comes to a boil, switch off the flame.

Serve the soup hot.

Main Ingredients

• 4 Red Bell Peppers
• 1 teaspoon Coconut Oil
• 8 cloves Garlic
• 1 Onion, roughly chopped
• 1 Carrot, roughly chopped
• 1 inch piece Ginger
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Apple Cider Vinegar
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 5 Basil leaves
• 1 cup Coconut milk

For corn starch slurry

• 1 heaped teaspoon corn starch
• 1 cup water

1. Roast the bell pepper on fire on a gas stove until charred on all sides. Remove from fire and cover the charred peppers in a bowl and immediately cover with a cling wrap. Let it rest in the bowl for 10 minutes. The steam will help in removing the charred skin. Remove the skin by cleaning the peppers in water and place the peppers in a bowl. Discard the stems, skin, and seeds.
2. Heat coconut oil in a pan and add in the garlic cloves, chopped onion, chopped carrot and the roughly chopped ginger. Fry for a minute. Add in the chopped roasted red bell pepper. Add in a teaspoon each of Worcestershire sauce and vinegar.
3. Add in the salt, sugar and few sprigs of basil. Add a cup of water. Pressure cook for 5 minutes. Switch off the flame. Let the pressure in the cooker release naturally. Grind the mixture to a smooth puree.
4. Make a slurry with corn starch and water. Set aside.
5. Take a pan and add in the bell pepper puree, corn starch slurry and the coconut milk. Bring it to a slow simmer. Once the mixture comes to a boil, switch off the flame.
6. Serve the soup hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Soup
• Cuisine: Continental

Main Ingredients

• 4 Red Bell Peppers
• 1 teaspoon Coconut Oil
• 8 cloves Garlic
• 1 Onion, roughly chopped
• 1 Carrot, roughly chopped
• 1 inch piece Ginger
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Apple Cider Vinegar
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 5 Basil leaves
• 1 cup Coconut milk

For corn starch slurry

• 1 heaped teaspoon corn starch
• 1 cup water

1. Roast the bell pepper on fire on a gas stove until charred on all sides. Remove from fire and cover the charred peppers in a bowl and immediately cover with a cling wrap. Let it rest in the bowl for 10 minutes. The steam will help in removing the charred skin. Remove the skin by cleaning the peppers in water and place the peppers in a bowl. Discard the stems, skin, and seeds.
2. Heat coconut oil in a pan and add in the garlic cloves, chopped onion, chopped carrot and the roughly chopped ginger. Fry for a minute. Add in the chopped roasted red bell pepper. Add in a teaspoon each of Worcestershire sauce and vinegar.
3. Add in the salt, sugar and few sprigs of basil. Add a cup of water. Pressure cook for 5 minutes. Switch off the flame. Let the pressure in the cooker release naturally. Grind the mixture to a smooth puree.
4. Make a slurry with corn starch and water. Set aside.
5. Take a pan and add in the bell pepper puree, corn starch slurry and the coconut milk. Bring it to a slow simmer. Once the mixture comes to a boil, switch off the flame.
6. Serve the soup hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Soup
• Cuisine: Continental

Find it online : https://www.kannammacooks.com/roasted-red-bell-pepper-soup/

Recipe for Eggless Custard Powder Cookies. These are yummy Karachi bakery style biscuits.

These cookies are melt in your mouth eggless cookies. This is another bakery favorite just like Indian Tea shop Butter Biscuits . People who love cookies are the best people. Cookies are the best bite sized comfort food. So lets indulge in some yummy melt in your mouth eggless custard cookies. These resemble Karachi Bakery style cookies. See related post here.

First things first. Preheat the oven to 350F/180C.

Then, we need to cream the butter. Its very important that the butter be absolutely at room temperature for this recipe. Beat the butter and vanilla with a wooden spatula until soft. The butter should be really really soft. Its the key for the texture of this recipe.

Take a bowl and add in the rest of the ingredients namely icing sugar, store bought plain vanilla custard powder and flour. Mix with wooden spatula until combined.

Add half of the dry ingredients to the butter and mix well. Once its combined, add the rest and mix well.

Knead gently with hands to form a smooth dough.

Make uniform balls (about 1 inch balls) out of the dough. Line on a parchment lined cookie sheet. Press the balls on top with a fork to mark those traditional lines.

Bake for 18-20 minutes.

Cool the cookies on the sheet. Store in an airtight container for upto 3 days.

• 150 grams unsalted butter (*at room temperature)
• 150 grams All purpose flour (Maida)
• 75 grams icing sugar (confectioners sugar)
• 75 grams plain vanilla custard powder
• 1 teaspoon pure vanilla extract

1. Preheat the oven to 350F/180C.
2. Cream the butter and vanilla with a wooden spatula until soft.
3. Take a bowl and add in the rest of the ingredients namely icing sugar, store bought plain vanilla custard powder and flour. Mix with wooden spatula until combined.
4. Add half of the dry ingredients to the butter and mix well. Once its combined, add the rest and mix well.
5. Knead gently with hands to form a smooth dough.
6. Make uniform balls (about 1 inch balls) out of the dough. Line on a parchment lined cookie sheet. Press the balls on top with a fork to mark lines.
7. Bake for 18-20 minutes.
8. Cool the cookies on the sheet. Store in an airtight container for upto 3 days.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Cookies
• Cuisine: Indian