Spicy Red Capsicum Soup

    5 hours

    This recipe has evolved from my love of roasted red capsicums and spicy things. It's great served hot or cold. I've just added things to it as the years went by. This soup has a beautiful colour and aroma.

    4 people made this

    Serves: 10 

    • 10 to 12 large red capsicums
    • 400 g can Italian chopped tomatoes
    • 6 cloves garlic
    • 5 cm long and thick green ginger, chopped
    • 1/2 cup olive oil
    • 1 can or more if desired coconut cream
    • 2 large carrots
    • 4 red onions, chopped
    • 1 litre stock-vegetable or chicken
    • One tablespoon, more if desired Tom Yum paste

    Preparation:1hour  ›  Cook:1hour  ›  Extra time:3hours chilling  ›  Ready in:5hours 

    1. Cut capsicums into sections and remove seeds, place sections cut side down on griller tray, sprinkle with olive oil, sea salt, garlic cloves sliced in half. Grill or roast on high heat till skin blackens, about 20 to 30 mins. Allow to cool by covering with a teatowel or plastic bag, when skin will peel off easily.
    2. Meanwhile, heat olive oil in soup pot, toss in sliced or chopped onions, stir and cook till soft, then add chopped ginger, after 5 minutes, add chopped carrots and tomatoes. After 10 minutes add Tom Yum paste and the stock and simmer on low heat for 20 minutes. Remove from heat.
    3. Add peeled capsicums, garlic and any juices from griller pan to soup pot. When cooled a little, Banix everything till a thick puree, add coconut cream, adjust Tom Yum paste if a more spicy flavour is desired. Ditto coconut cream. I sprinkle coriander over when serving, delicious cold.


    All ingredients can be adjusted, for example, two cans of tomatoes if that flavour is preferred, more garlic, more coconut cream etc. The essential flavour is not spoilt by changing the measurements.

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