Roasted Red Pepper Coconut Soup
35 mins (prep 15, cooking 20)
9 ingredients
6-8 servings
From the Moosewood Restaurant! I took home an entire tray of roasted red peppers from a reception we had at work. This was the perfect recipe to use up a good portion of them. Feel free to adjust the heat to suit your tastes. The original recipe is listed below, however, I actually used LESS crushed red pepper (which is totally NOT like me) and it was perfect! This was so quick, easy and delicious!

Categories:  <-60-mins , peppers , tomato , comfort-food , taste~mood , spicy , soups-&-stews , appetizer , time-to-make , vegan , easy , vegetarian , vegetable ,
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Serving Size (170.96 g)
Servings 6
Amount per Serving
Calories 77.57 Calories from Fat 45.63
% Daily Value *
Total Fat 5.07g 46.76%
Saturated Fat 0.41g 12.3%
Trans Fat 0.13g %
Cholesterol 0.0mg 0.0%
Sodium 394.15mg 98.54%
Total Carbohydrate 7.87g 15.73%
Dietary Fiber 1.44 g 34.64%
Sugars 3.38 g %
Protein 0.97g 11.61%
Vitamin A 126.5IU% Vitamin C 6.38mg%
Calcium 23.0mg% Iron 0.21mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
roasted red peppers, canned tomatoes, reduced-fat coconut milk