Cooking Israel

Roasted Pepper Soup

Courtesy of Puzzle Israel

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Ingredients

Serving Size: 6

● 6 Red Peppers
● 1 Red Onion
● 1 tablespoon Chopped Ginger
● 1 tablespoon Chopped Garlic
● 1/2 cup Olive Oil
● 2-3 cups of Water
● 1/2 cup Coconut Milk
● 2-3 tablespoons Honey
● 1/2 cup Roasted Almonds
● Touch of Salt and Pepper according to your tastes

Directions

  1. Heat up the oven to 500F (250C).
  2. Sprinkle a little oil on the peppers and roast them until charred.
  3. Remove pan from oven and place the red peppers into a plastic bag, sealing the bag well.
  4. Let the peppers cool for 20 minuets.
  5. Heat up a frying pan with 3-4 tablespoons of oil.
  6. Chop the onion and cook it until it begins to brown.
  7. Add the chopped ginger and garlic into the onion and cook for 2-3 minutes.
  8. Peel the roasted peppers and chop them.
  9. Add to the chopped peppers into the pan and cook for 2-3 minutes.
  10. Add 1 cup of water and bring to a boil.
  11. Use a hand blender to blend it all together until you have a smooth pepper puree.
  12. Add the coconut milk, salt and pepper.
  13. Bring to a second boil and add water as needed.
  14. Sprinkle some of the almonds before serving.

BeTeavon and ENJOY!


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Tags: Holidays, Sukkot, Food, Land and Nature

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