Spicy Coconut Roasted Red Pepper Soup
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Ingredients
2 (12oz) jars roasted red peppers
1 large onion, chopped
1 small jalapeño, deseeded and chopped
2 tsp minced garlic
1/4 teaspoon cayenne pepper
1/4 tsp coriander
1/4 tsp ginger
1 tsp salt
1 tbsp sugar
1 (14.5oz) can tomatoes
1 (13.5oz) can coconut milk
Instructions
1. n your Crock-pot, add roasted red peppers (do not drain), onion, garlic, jalapeño, tomatoes (do not drain), coconut milk, sugar, salt, cayenne pepper, coriander, ginger and water. Cook on high for 45 minutes to meld flavors.
2. Strain out solids by pouring soup through a strainer into a bowl to reserve the liquid. Take the remaining liquid and place it back in the Crock-pot. Scoop solids into a food processor or blender and pureé. Return pureéd ingredients to Crock-pot, stir to mix together with liquids then spoon into bowls and serve warm.
From mightymrs.com