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+ servings
Roasted Red Pepper and Tomato Curry Soup with Coconut Milk and Lime
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins

A bright, warming roasted red pepper and tomato curry soup with fresh jalapeños, lime, and coconut milk.

Recipe Type: Soup
Makes: 6 generous servings
Author: Brooklyn Supper
  • 4 medium red peppers
  • 1 red onion
  • 2 cups vegetable broth , divided (homemade or low-sodium)
  • 1 28- ounce can Muir Glen Crushed Fire Roasted Tomatoes
  • 2 tablespoons extra virgin olive oil
  • 5 cloves garlic , smashed, peeled, and minced
  • 3 tablespoons green curry paste
  • sea salt
  • 2 tablespoons minced jalapeno
  • juice of 1 lime
  • 1 1/4 cup full-fat coconut milk , well shaken and warmed
  1. Turn broiler to high heat.
  2. Trim roots from the onion, taking care to leave core intact. Trim top, peel, and cut onion into eights. Arrange on a rimmed baking sheet with whole red peppers. Slide under broiler. Onions should be cooked until soft and the edges have browned. Checking every 4 minutes, use tongs to turn peppers so that all sides blacken. Set cooked peppers in a paper bag, seal, and let peppers steam for 10 minutes. Under cold running water, peel off blackened skin, and remove core and seeds. Pat peppers dry; rough chop.

  3. In the pitcher of a blender, combine chopped roasted peppers, roasted onions, canned tomatoes, and 1 cup broth. Pulse until mixture is nicely broken down, but still has a chunky texture.
  4. Meanwhile, heat olive oil over medium heat in a generous soup pot. Add garlic and a generous pinch sea salt, and cook for 1 minute. Stir in curry paste, followed by 1 cup vegetable broth. Next, carefully pour in the blended soup. Bring mixture just to a boil, then turn heat down to a gently bubbling simmer and cook for 20 minutes, stirring occasionally. Taste and add sea salt as needed. When there are about 5 minutes left, add minced jalapeño and lime juice.
  5. Ladle into bowls. Pour several tablespoons warmed coconut milk into each bowl. Serve immediately.