Thai Roasted Capsicum Soup
This recipe pairs rich thai flavours, with charred roasted capsicum and earthy roasted sweet potato. Warming on a cold day, and delicious all year round.
Recipe adapted from The Bacon Eating Jewish Vegetarian.
Enjoy!
Ingredients
3 cups water
2 stalks lemongrass chopped in half and bruised
1 cube fresh ginger peeled and chopped
2 tbsp Spiral Foods Organic Miso Paste
3 tbsp Spiral Foods Organic Tamar
1/2 lime juiced
1 can Spiral Coconut Milk
2 tbsp oil
2 sweet potatoes peeled and cubed
4 Organic Red Capsicums roughly chopped, seeds and stems removed
1 tsp chilli flakes
fresh coriander to garnish
Method
- Line two baking sheets with parchment and preheat the oven to 180 degrees.
- Toss sweet potato with 1 tbsp olive oil and spread out on a baking sheet. Toss capsicums with remaining oil and spread out on remaining baking sheet. On alternate oven racks, roast both veggies until tender, rotating half way through, for approximately 20 to 30 minutes.
- Meanwhile bring water, lemongrass, miso, tamari and ginger and bring to a boil. Reduce heat to low, cover and simmer for 25 minutes.
- Uncover soup mixture and remove lemongrass. Add coconut milk, lime juice, roasted potatoes and capsicum. Cook for another 10 minutes and blend with stick mixer until smooth.
- Sprinkle with chilli and coriander and serve immediately.