Spicy Creamy Red Pepper Soup
- Course/Dish: Soups
- Meals: Lunch, Dinner
- Main Ingredient: Young Coconut, Hemp Seeds, Bell Pepper, Macadamia Nuts
- Difficulty: Easy
- Equipment Needed: Blender
- Rainbow Green Cuisine: Phase 1.5
- Serves: 4
A quick whirl in the blender and Voila! A wonderful chilled or slightly warm soup is served. This soup is creamy and full of flavor from red bell pepper, young Thai coconut, chipotle spice and masala. It is a combination of ingredients that just seem to hit the spot no matter what. Warming, grounding, and all life force left in tact, try out this soup for dinner tonight!
1 whole coconut, flesh and water
5 cored red bell peppers (you can always add more if you want it to be more red-peppery!)
5 T of olive oil
1 cup of fresh spring water (again, with the liquid content, start with maybe 3/4 c of water, and work your way up. Some people may even like to add 2 or more cups of water for a more liquidy soup, this really comes down to personal preference.)
1 cup nut, seed or coconut milk. If you want a really creamy soup you can skip the water and double the milk content.
1/2 to 1 cup soaked and rinsed sunflower seeds (can also use hemp seeds, pine nuts or even macadamia nuts for that creamy yummess
2 t salt
1 t chipolte spice (you can also you chilli spice or cayenne spice. I recommend that you start off adding the spice slowly, and taste it periodically so you don’t douse yourself with too much spice. Gradually increase spice to taste.)
1 t black pepper
1 t masala spice (or other indian spices that you may like)
A dash of lemon or lime juice
1) Blend up and serve warm from the vita-mix. Garnish with anything you like!