Spicy Creamy Red Pepper Soup
Description
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!
Recipe by
Ingredients
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
Methods/steps
1) Blend up and serve warm from the vita-mix. Garnish with anything you like!
