Ginger Red Pepper Soup
Ingredients
- 1 yellow onion, diced
- 2 TBSP fresh ginger, minced
- 5 garlic cloves, minced
- 4-5 red bell peppers, chopped
- 1 tsp paprika
- 1 tsp parsley
- salt and pepper, to taste
- 1/4 tsp cayenne, more or less to taste
- 6 C vegetable broth
- 1 can coconut milk
- zest and juice of 1 lemon
- 1 tbsp maple syrup
- @bienasnacks crispy chick peas
- toasted pumpkin seeds
Preparation
Heat 1 tsp coconut oil in a dutch oven over medium low heat.
Add in yellow onion and sauté for 4-5 minutes until slightly translucent.
Add garlic and ginger, sautéing until fragrant, then add bell pepper and sauté for 4-5 more minutes until tender.
Pour in broth and coconut milk and bring to a boil. Reduce heat and let simmer for 10 minutes.
Add in lemon juice, zest, coconut milk, and maple syrup. Stir to combine.
Remove from heat. Using an immersion blender puree until completely smooth.
Serve garnished with crispy chickpeas and toasted pumpkin seeds!
