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
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.