Thai Roasted Red Pepper Soup

This fiber-filled play on Thai soup is a delicious addition to the Reset recipes. Red peppers are an excellent source of vitamin C, B6 and A. 

Adding something like white basmati rice to this on occasion would be a delicious way to add some texture to the soup.


Yield: 6 servings

2 Tbsp olive oil or coconut oil

1/2 C chopped sweet onion

3 parsnips peeled and diced

4 garlic cloves chopped finely (optional)

1 Tbsp grated fresh ginger root

1 teaspoon red curry paste (sub 1 teaspoon of curry powder)

1 teaspoon dried coriander

2 white or orange sweet potatoes diced

5 large red peppers roasted and chopped (black skins removed)

1-15 oz can of diced tomatoes

4 C chicken or vegetable stock

1/2 C. coconut milk 

Chopped fresh basil (preferably Thai basil if you can find it)

Salt and pepper to taste

Thai Roasted Red Pepper Soup pic


In a large soup pot add onion through grated ginger with olive oil over medium heat. Sweat the vegetables until onions start to look translucent (about 5 – 7 minutes). Add in curry and coriander and stir in for another minute.

 Add potatoes and cook over medium heat several minutes longer.

Add peppers and stock. Bring to a boil and reduce to a simmer for least 30 minutes.

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