Bell pepper carrot coconut soup

This post is also available in: Dutch

A while ago I was in India with my husband. The first few days we were in a beautiful hotel in Lucknow. It was the first time that we were India for both of us. And as they say, you hate it, or you love it. Well, we were pretty fast lovers of India. Lucknow is a less touristy place but has, as a local government centre, impressive buildings. In particular, the imambara’s (burial monuments) are jewels. Although they look alike, when you walk around, they radiate an entirely different atmosphere. At the hotel, we ate dinner at the Uttar Pradesh ‘buffet in the evening. For my husband getting used to because there was a small non-veg corner. The waiters, who are proud of their kitchen and like to explain everything, have familiarized me with the multitude of vegetarian dishes. Coconut milk (नारियल का दूध) is widely used in recipes. I liked this soup based on coconut milk and gave it my own twist.

1 litre of vegetable stock
3 large roots
5 yellow/orange peppers
3 shallots
250 ml of coconut milk
Olive oil
2 cm ginger
1 red pepper
Salt to taste

Chop the onion and fry it in the pan with olive oil. Add the chopped bell pepper and carrot and fry briefly. Add the red pepper and ginger. Then add the vegetable stock and let it simmer for about fifteen minutes. Remove from the heat and puree with a blender. Stir in the coconut milk and season with salt and pepper. You can also add some curry powder for the color and a more intense taste.
Serve. If you want you can garnish the Paprika carrot coconut soup with little green herbs. If you are also a soup lover, the parsnip soup with apple and ginger is certainly worth a try.

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