Spicy Coconut Pepper Soup

Recipe Description:

Sweet coconut milk and spicy chilies are a fabulous combination. This soup will warm you from head to toe. Perfect to use up all of that leftover summer.

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Servings: 12 servings

Difficulty: Moderate

Recipe Ingredients:

3 tablespoons grass-fed butter

1 medium onion, coarsely chopped

1 large green bell pepper, coarsely chopped

6-7 whole, fresh Anaheim chili peppers (aka Green chilies), coarsely chopped (or 1-8 oz jar)

1 cup carrots, chopped

6-7 plum tomatoes, coarsely chopped

2 cups kale, stems removed, coarsely chopped

4 cups homemade chicken stock (or vegetable stock)

1 - 19 oz can of coconut milk

1 tablespoon chili powder

sea salt to taste

Recipe Instructions:

In a large, heavy-bottomed soup pot, melt butter. Add chopped onions, bell peppers and Anaheims (if using fresh) and saute until onions are translucent. Add carrots and spices and saute another 5 minutes.

Slowly, pour in chicken stock and bring to a boil. Add tomatoes and kale. Lower heat and simmer for 15 minutes.

Working in batches, puree the soup in a blender or use a hand-held blender. Put soup back in the pot and add coconut milk. Simmer for 5 minutes.

Add salt to taste and serve.

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

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