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Creamy Roasted Red Pepper Soup {Paleo, Low-Carb & Vegan}Creamy Roasted Red Pepper Soup {Paleo, Low-Carb & Vegan}

You’re just 20 minutes away from a delicious bowl of my Creamy Roasted Red Pepper Soup {Paleo, Low-Carb & Vegan}. It’s bursting full of smoky roasted pepper flavor, made creamy with cauliflower and coconut milk.

My secret is to use jarred Roasted Red Peppers from my pantry, instead of fussing with roasting peppers for this soup. Blending the peppers with cauliflower, shallots, and seasonings with coconut milk, creates a velvety smooth soup, that’s perfect for a cold winter’s meal.

Creamy Roasted Red Pepper Soup {Paleo, Low-Carb & Vegan}Creamy Roasted Red Pepper Soup {Paleo, Low-Carb & Vegan}

I like to pair this Creamy Roasted Red Pepper Soup with a Kale Caesar Salad with Pickled Red Onions & Artichoke Hearts for a light meal.

Creamy Roasted Red Pepper Soup {Paleo, Low-Carb & Vegan}Creamy Roasted Red Pepper Soup {Paleo, Low-Carb & Vegan}

Creamy Roasted Red Pepper Soup {Paleo, Low-Carb & Vegan}

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Servings: 4 servings

Ingredients

  • 2 tablespoons Coconut Oil (unrefined) or ghee
  • 1/2 cup Roasted Red Peppers (jarred or homemade) chopped (roughly 2 peppers)
  • 1 large shallot finely chopped
  • 1 teaspoon Organic Celery Sea Salt <– Get My Recipe
  • 1 tablespoon Homemade Seasoned Salt <– Get My Recipe
  • 1 teaspoon Paprika
  • 1 pinch Crushed Red Pepper Flakes
  • 4 to 5 cups Cauliflower broken into florets
  • 4 cups vegetable stock or chicken bone broth
  • 1 splash Organic Raw Apple Cider Vinegar (with mother)
  • 1 pinch fresh thyme
  • 1 cup coconut milk (canned)

Instructions

  • In a dutch oven or heavy bottomed pot, heat coconut oil over medium heat.
  • Saute chopped shallots until soft and translucent, about 3 minutes. Add chopped roasted red peppers and seasonings. Stir well to combine, allow to cook 2-3 minutes.
  • Add cauliflower, stock, vinegar and fresh thyme. Bring to a simmer, cover pot and allow to cook for 10-15 minutes or until the cauliflower is very soft and falling apart.
  • Carefully working in small batches, puree soup until smooth in your blender*. Return fully blended soup back onto the stove and gently mix in the coconut milk.

Notes

*You may also use an immersion blender to puree your soup. Feel free to leave some chunks if you prefer, but I think it’s best completely smooth.

Tried this recipe?Mention @HealthStartsinthekitchen or tag #HealthStartsInTheKitchen!