This is the kind of vibrant, creamy, complex soup that people ooh and ahh over, leaving you to feel a bit smug that it took you less than 30 minutes to whip up.
- If you've roasted fresh red peppers, set them aside in a tightly covered bowl to cool, and then stem, seed, and peel them.
In a pot, heat the oil on medium-high heat, then add the onions, salt, pepper flakes, and garlic.
- Saute on medium heat for 15 minutes or until onions are soft and translucent, then add canned tomatoes, red peppers, coconut milk, and water.
Mix together so ingredients are fully integrated.
- In batches, add the soup to a blender to puree together. Once the soup is fully pureed, add back to the soup pot and reheat content on low heat. (The longer you leave it on the flame, the richer the flavors.)
Ready in about: 30 minutes