Creamy soup with coconut milk
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Give this velvety sweet pepper potato soup a rich, complex flavor with coconut milk and ginger. Garnish each serving with fresh cilantro and green onions before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup peeled and chopped potatoes
- 2 tbsp. l. coconut oil
- 0.5 cup chopped green onions, white parts separated from green parts
- 1 tbsp peeled and chopped ginger root
- A pinch of cayenne pepper
- 1 bay leaf
- 1 clove garlic, minced
- 3.5 cups lightly salted vegetable broth
- 3 cups chopped orange bell pepper
- 1/4 cup coconut milk
- Chopped fresh cilantro, for serving
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Recipes with similar ingredients: potato, sweet pepper, coconut milk, ginger root, green onions, ground cayenne pepper, bay leaf
Cooking the dish according to the recipe:
- Heat the coconut oil in a medium saucepan over medium heat. Add the white parts of the green onions and cook, stirring, until softened, 3-4 minutes. Add the potatoes, ginger, cayenne pepper, bay leaf, garlic, 1/2 teaspoon salt, and a few freshly ground black pepper and cook, stirring, until the potatoes are well coated, 2-3 minutes. Pour in the broth and bring to a boil.
- Add the bell peppers and simmer until the potatoes and peppers are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat, remove the bay leaf, and let the soup cool for at least 5 minutes.
- Blend the soup thoroughly until smooth using an immersion blender or in 2-3 batches in a regular blender (do not fill the blender more than halfway). If necessary, reheat the soup and adjust the consistency with water, then season with salt and pepper to taste.
- Serve the soup hot, sprinkled with chopped cilantro and green onions.When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Cover with a lid, leaving one end slightly open. Cover the lid with a kitchen towel to prevent splashing, and blend until smooth.
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