Roasted capsicum and coconut soup

Roasted capsicum and coconut soup: Warm up this winter. Image: Shanon Peters.

Roasted capsicum and coconut soup – Creamy and flavourful

Dish up and indulge in a bowl of hearty, aromatic roasted capsicum and coconut soup.

Roasted capsicum and coconut soup

Roasted capsicum and coconut soup: Warm up this winter. Image: Shanon Peters.

Craving a hearty, deliciously creamy soup? This roasted capsicum and coconut soup is incredibly tasty and perfect for a starter or main course, whichever you fancy.

Roasting the capsicum, or red peppers, along with the tomatoes is quick and easy. It is then blended to a velvet-smooth consistency in a blender with water. Finally, combined with cooked prawns, tomato soup and coconut cream, and you have the most aromatic pot of soup to serve to your friends and family.

Dish up, and don’t forget to garnish the soup with chopped chives and a swirl of coconut cream before you indulge in this palatable winter warmer.

Prepare this vibrant soup when the weather is chilly and all you long for is a bowl of comfort.

Roasted capsicum and coconut soup recipe

5 from 1 vote
Recipe by Shanon Peters Course: Starter, MainCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time




  • 3 3 red peppers, remove seeds

  • 4 4 quartered tomatoes

  • 1 can 1 coconut cream

  • 2 tablespoons 2 tomato paste

  • 1 cup 1 prawn meat

  • 1 tablespoon 1 chopped chives


  • Preheat oven to 200°C for 10 minutes.
  • Place the red peppers and tomatoes in an oven tray, drizzle with oil and slowly roast for 30 minutes at 160°C.
  • Blend the contents of the oven tray for 10 minutes until it resembles a smooth consistency.
  • Add half cup water while blending.
  • In a hot pan, drizzle oil and cook the prawns for 2 minutes on each side until golden.
  • Add the tomato paste to the prawns and cook for 5 minutes.
  • Pour the soup from the blender into the pan and bring it to a simmer.
  • Add half a can of coconut cream and cook for a further 10 minutes.
  • When serving, garnish with chopped chives and remainder of coconut cream.


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