The simple spicy sweetness gives this soup a complex flavor with very few ingredients. This soup is amazing over rice or with some crusty bread — perfect for a crisp fall day.
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
Directions
1. In 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. Simmer on low for 4 hours.
2. Strain out solids by pouring soup through a strainer into a bowl. Purée solids in a food processor or blender. Return to Crock-pot then spoon into bowls and serve warm.