Red Pepper Curry Coconut Soup

Description
It's really sophisticated and unusual. I got the recipe from The Best Soups Cookbook. Honestly its delicious, but don't be tempted to increase the curry paste as it spoils the delicate flavour.

Ingredients

 * 3 red bell peppers
 * 2 small onions, diced
 * 1 tablespoon butter
 * 1 teaspoon curry paste
 * 1 cup coconut milk
 * 3 cups chicken stock or vegetable stock

Roasting peppers

 * 1) Preheat grill or top oven to a high heat.
 * 2) Wash peppers and place in oven.
 * 3) The peppers will go black, turn to blacken all sides (about 10 – 15 minutes)
 * 4) When pepper skins are blackened place in a plastic bowl and cover for 15 minutes.
 * 5) Then peel and seed the peppers, cut into large segments.

Soup

 * 1) Melt butter in pan, add onions and saute until translucent.
 * 2) Add curry paste and fry a further 3 minutes.
 * 3) Add stock and peppers and let simmer a further 20 minutes.
 * 4) Puree in batches, then return soup to pan.
 * 5) Stir in coconut milk and reheat.