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  • jenniferlweiss

Creamy Vegan Thai Red Pepper Soup

Serves 4-6 (about 2 ½ quarts)


1 T. coconut oil

1 ½ onion diced

1 ½ T. ginger, minced or grated

6 cloves garlic, minced

1 stalk fresh lemongrass (hard outer layers removed) or one tsp. dried lemongrass (you can substitute contents of a lemongrass tea bag if you can’t find fresh lemongrass!)

2 tsp. paprika

½ tsp. curry powder

2 tsp. cumin

2 tsp. turmeric

⅓ - ½ tsp. red pepper flakes

1 - 1½ tsp. salt*

3 medium celery stalks, diced

3 medium carrots, diced

½ parsnip, diced (optional)

1 plum tomato, diced (or any kind of tomato)

3 peppers, diced (I used 2 red and 1 orange to get a nice color, but use whatever you like!)

About 6 cups vegetable broth or water (I used water and it was still delicious – add enough water to cover the vegetables plus another inch above)

1 can whole fat coconut milk

splash of tamari, shoyu, or soy sauce

1 T. maple syrup

1 lime (more to taste)

Heat the oil in a large pot. Add the diced onions to the pot and sauté for about 3-4 min.

*I like to add a bit of salt at this point to the onions.

Add the ginger, garlic and lemongrass. Sauté for another few minutes.

Add the celery, carrots, then the diced tomato and peppers.

Add water or broth to cover vegetables, and about an additional inch of liquid.

Cook until vegetables are just tender, simmering for about 15 minutes.

Add the coconut milk, and stir to combine. Then add the lime and soy sauce (or tamari), and maple syrup. Transfer contents of the pot to a blender and puree in batches on high speed until creamy. Return soup to the pot and adjust seasonings as needed!

You can definitely make this spicier if you like - just add a little more red pepper flakes, curry powder, ginger, etc.

Garnish with fresh cilantro, pea shoots, or coconut cream.

Serve with jasmine or brown rice!

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