Vegan Roasted Red Pepper and Ginger Soup
Posted By Savita
Roasted Red Pepper Ginger Soup - A vegan yet creamy and gorgeous Roasted Red Peppers soup spiced with warm ginger, herbs, and creamy coconut milk. This soup is Part-2 of my last week's Garlic Cheese Naan Crouton bread which I served on the side to dunk into this creamy luscious soup for dinner.
Even though this is not an Indian soup... but hint of ginger and side of Naan Bread makes it a perfect cold-weeknight-dinner for my family. I personally also love the fact that I can bring this soup to dinner table under 30 minutes.
Since El Nino arrived.... where every one is worried about the unpredictable weather it's bringing... We, drought-struck California residents, are waiting for the rain this phenomenon will bring.. It has hardly rained much in past 3-4 years in California but past few weeks.... we enjoyed good showers and amazingly beautiful cold weather and that good omen calls for bone-warming soup, for sure!
I know you wondering, soups and more soups? Well, this the season to share soups. I just can't help to enjoy a few more of my favorite soups until the winters lasts. So friends, today is yet another cold day and I'm ready with my pot of warm and ginger spiced Roasted Red Pepper Soup. :)
Isn't this gorgeous rep pepper color soup worth a comforter, comfy couch near fire-place and favorite show on TV?
Oh, ask me, it sure is! :)
The smoky roasted red peppers, subtle warm spice of ginger, and delicious grilled-cheese naan croutons to dunk-in! This homemade meal is sure to bring smile on everyone's face.
You know the best part? If you have a can of roasted red peppers in-hand, this soup needs no trip to grocery store. You can serve a comforting dinner in just 30 minutes. Or if you have few Red Bell Peppers in refrigerator, follow this easy recipe here to roast'em in no time. You can roast peppers on the stove, you don't even need oven.
Once peppers are roasted, this soup is all about cooking ingredients to develop flavor.
I start by heating a little oil in heavy bottom pan and saute the herbs and aromatics to develop flavor. A good aromatic base is key to any flavorful soup. So even when I cook soups in slow cooker, I spend 5 minutes to saute the aromatics which make huge difference in flavor of soups/stews.
Once the onions are soft and herbs release nice aroma.... it just takes 15-20 minutes for soup to come together. Specially when I use stock the soup comes together much faster since stock gives soup another layer of flavor.
PS: Try to make your own veggie stock and freeze... It is sure way to keep it low-sodium and low-fat also. If you are new to making stock for soups, I have an easy recipe here.
I mostly puree soup using hand-blender just because I'm lazy in taking blender out and later washing it. You can use any processing method - hand blender or food processor, roasted cooked peppers are so soft already.... these don't need much hard work of high quality food processor.
Oh, and roasted red pepper soup freezes beautifully. Pack in single-serve pouches/containers and then enjoy all week long. We, however, are so so addicted to enjoying Roasted Red Pepper soup this season that every time I cook a fresh batch..... it is gone by the evening same day! This is all doing of cold weather. So, good luck with saving some to freeze. :)
100% Vegan yet Creamy Soup:
I have used coconut milk to make this soup creamy and also vegan. If you don't use a little suggested sugar and add some other natural sweetener instead, this soup is also paleo.
Honestly, depending upon what is available in my refrigerator, I use heavy cream or coconut milk or even sour cream in this soup. A forgiving soup like Roasted Red Pepper just ask for some creaminess not necessarily a dairy creamer.... So coconut cream blends beautifully and give delicious creaminess to this soup without effecting the taste.
Ginger is yet another important ingredient of this soup which do deserve a shout-out. You know, in cold weather like these days, a little splurge of warm spices and herbs is must to fight the tough weather. Ginger is one such deliciously warm root/spice. So add it fresh or use ginger powder.... you will enjoy a subtle taste and lots of warmth after eating soup. (Bonus! Ginger also makes soup more appetizing.)
So make some Vegan Roasted Red Pepper soup for dinner tonight and enjoy the cold weather days until these last.
Wish you a great day ahead. -Savita
Vegan Roasted Red Pepper and Ginger Soup
- 8 Red Bell Pepper (roasted, follow link to roast own red peppers in Notes)
- 1 inch Ginger (small chopped)
- 1/4 Cup Coconut milk (low-fat)
- 4 Cup Water (or low-sodium chicken stock, or stock of your choice)
- 1/4 tsp Paprika
- 1/2 tbsp Olive Oil
- Parsley (fresh chopped, for serving)
- Salt and Black Pepper (as per taste)
- 1 tbsp Sugar (optional)
- 1 tbsp Tomato Paste
- 1/2 tsp Thyme
- 2 Garlic (cloves, minced)
- 1/2 Cup Yellow Onion (small chopped)
DirectionsHide Step Photos
1. Heat oil in heavy bottom pan. Add onion, ginger and garlic, then cook until onions are soft. (2-3 minutes)2. Add thyme (or herb you using), paprika, 1/4 teaspoon salt and saute for 30 seconds.
3. Add rough chopped roasted red peppers, tomato paste and continue cooking for 1 minute.4. Add water or stock then bring to boil. cook covered on medium heat for 15 minutes.
5. After cooking, transfer the content of soup to blender in two batches or use immersion blender to puree. (be careful with hot liquid)6. Transfer pureed soup back to pan and let it heat through. Stir in coconut cream and sugar (if using). Taste and adjust salt and black pepper.
7. Garnish with fresh parsley. Serve with Naan Bread Triangles or bread of your choice. Enjoy!
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