Vegan Creamy Red Pepper Soup with Coconut Milk
- Prep
- 15 min
- Cook
- 25 min
- Yield
- 8 servings
- Level
- medium
- Cuisine
- American
Smooth, vibrant red pepper soup enriched with coconut milk and warm spices. Yellow onions and garlic build the base, while coriander and cumin add depth. Sun-dried tomatoes contribute tangy sweetness. Zucchini adds body. Blended until velvety, this plant-based soup is naturally dairy-free and adaptable to broth or oil sautéing.
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Method
7 steps- 1
Add oil or broth to a large soup pot and heat to medium-high.
- 2
Sauté onions and garlic until translucent, about 5 minutes.
- 3
Add vegetable broth, zucchini, red peppers, sun-dried tomatoes, coriander, cumin, salt, and smoked paprika.
- 4
Bring to a boil, then reduce heat to low. Cover partially and simmer for 20 minutes.
- 5
Blend soup with an immersion blender until very smooth, or transfer carefully in batches to an upright blender.
- 6
Return soup to pot and stir in coconut milk until well mixed.
- 7
Top with parsley and red pepper flakes if desired, and serve.
Tips
Sauté with broth instead of oil for a lower-fat version.
Leave soup slightly chunky if you prefer texture over smoothness.
Fresh parsley and red pepper flakes add brightness at the table.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Prepare through blending step, cool, and refrigerate. Reheat gently and stir in coconut milk before serving.
Ladle into bowls. Garnish with fresh parsley and red pepper flakes. Pair with crusty bread or a green salad.
Common Mistakes
Blend hot soup in small batches to avoid pressure buildup or splashing.
Do not over-blend if you prefer some texture; pulse instead of continuous blending.
Stir coconut milk gently after reheating to prevent separation.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
more delicate flavor