Roasted Red Pepper and Coconut Soup
It has been a brutal winter, from what i’ve heard and what i’ve come back to. Coming back to this blistering, bone-chilling cold weather after an amazing six we
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.choperella.com.
Cooking tools:
- Oven
- Baking sheet
- Bottom pot
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Zip-top bag
- Stove
- Immersion blender
- Blender
- Ladle
- Kitchen timer
- Spoon
- Mixing bowl
Ingredients
- 3 Cloves of Garlic, pealed
- 2 Stems Fresh Thyme
- 4 Cups Unsalted Chicken Stock (or Vegetable)
- 1/2 Can Coconut Milk
- 2 Tbsp Salt
- 1 Tbsp Hot Sauce
- 1/2 Tbsp Fresh Ground Pepper
- 1 Tsp Cinnamon Powder
- 3/4 Red Onion
- 1 Dry Bay Leaf
- Cooking Oil (I used coconut oil)
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