admin, January 19, 2014

6 red bell peppers, 2 tablespoons vegetable oil
2 cups onions, chopped
2 garlic cloves, peeled
3 tbsp flour
2 tbsp curry powder
1 teaspoon red pepper flakes
1 teaspoon salt
1 (16 ounce) can canned tomatoes
2 (14 ounce) coconut milk
2 cups chicken stock

saute onions, garlic, chili flakes, for about 5-10 minutes, add 3 tbsp flour and cook another 2 minutes add the tomatoes, coconut milk, stock, and the roasted red peppers, curry In batches in a blender, puree the soup until smooth. add more stock as needed Return it to the soup pot and cook on medium heat until hot. finish with 35% cream


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