This soup has a medium rating for spiciness; if you like it mild, add 1/2 teaspoon less of the crushed red chili flakes, or add 1/2 teaspoon more for hotter soup. Serve this soup with baked fish or chicken and a green salad.
1 tablespoon virgin coconut oil
1 large onion, diced
2 tablespoons chopped garlic
1/2 to 1 teaspoon crushed red chili flakes
1 teaspoon sea salt or Herbamare
2-14 oz. cans coconut milk
4 cups organic vegetable or chicken stock
4-5 red bell peppers, roasted
4 cups chopped tomatoes
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
Heat the coconut oil in a 6-quart pot over medium heat. Add the onion, garlic, red chili flakes, and sea salt and sauté until tender.
Add the coconut milk, stock bell peppers, and tomatoes to the pot and simmer for 20 minutes, covered, stirring occassionally.
Puree the soup in blender in batches, then return to pot, or use an immersion blender to puree the soup in the pot. Cook on low heat for about 5 minutes, then add the parsley and basil and cook for 5 minutes more, stirring often. Taste and adjust the spices if necessary.
Tip: To roast the red bell peppers, place them in a baking dish under the broiler until the skin is charred, turning frequently, 8-10 minutes. Remove the peppers from the dish and place them into a paper bag or a covered glass bowl. Let steam for about 10 minutes. Remove the peppers and peel off charred skin. Cut the peppers and remove and discard the stem and seeds.