Sure you can buy roasted red peppers in a glass jar at the grocery store (and glass is definitely better than plastic), but have you ever roasted your own? Now is the time! Carpe diem! They freeze really easily so you can have home-roasted red peppers to cook with all winter.
I hear you… “ok, Erin, but after I’ve roasted and frozen them, what do I DO with all these beautiful red peppers?”
Let me introduce you to my FAVORITE fall soup: Roasted Red Pepper Curry Soup. It’s easy to make, gluten free, dairy free, and EVERYONE in my family is happy to eat this meal! This recipe works well with roasted red peppers from a jar if you’re short on time or you could follow steps 1 and 2 below with just 3 or 4 peppers if you want to make a batch of soup today (and skip the freezing all the peppers step).
One of the things I love about this recipe, is the ability to customize your bowl with your favorite toppings. In my house, this type of approach is key to finding a dinner everyone loves. Robbie and I love adding thai basil from the garden, a swirl of sriracha, and chopped up pistachios for a little spicy crunch. The kids love fried tofu and rice noodles. The combinations and possibilities feel endless! If you experiment with toppings in your home and find a combo you love, please come back and share it in the comments!
Home-roasted Red Peppers
My farmers market and nearby farm stands are overflowing with beautiful red, and even yellow and orange, peppers! Home-roasted red peppers might be the easiest and least time consuming way for you to dip your toe into the home food preservation waters. It’s a simple as 1, 2, 3!
- Wash and cut peppers into quarters, removing the stem, seeds, and inner white ribs
- Place on a baking sheet, drizzle with olive oil and roast at 450F until the skin starts to bubble and slightly blacken.
- Place into pint jars (each one will hold something like 3-5 peppers) and pop them into the freezer
Roasted Red Pepper Curry Soup Recipe
(makes lunch/dinner for four to six people, leftovers are delicious too)
I have no idea where this recipe came from. I wish I could tell you the source, but I wrote it in my “favorite recipes book” and have been making it from there for the past couple of years. Apologies to the original author.
Download a printable PDF of this recipe here
- 2 teaspoons olive oil
- 2 cloves garlic, chopped roughly
- 1 inch ginger root, chopped roughly
- 3-4 red peppers, roasted in the oven as described above
- 1 quart (4 cups) vegetable or chicken stock
- 1 can coconut milk
- 3-4 Tablespoons red curry paste
- 2 Tablespoons soy sauce
- 2 Tablespoons lemon juice (lime would work just fine too)
Optional ingredients for topping (I recommend picking 3 or 4 of these)
- 1/4 cup cilantro, basil, or parsley, chopped
- 1 package of tofu, tossed in corn starch and pan fried in oil
- 1/2 package brown rice noodles (follow instructions on the package to cook)
- 1/2 cup peanuts, pistachios, or other favorite nuts, chopped
- Sriracha or other hot sauce
- In a medium pot, saute garlic, ginger, and red peppers in olive oil on med-high heat until soft
- Add stock, coconut milk, curry paste, soy, and lemon juice. Bring to a boil
- Reduce heat to medium and cook for 5 minutes (longer is fine)
- Blend (I’ve used both an immersion blender and a countertop blender. Both work fine here)
- Optional: if you like a smoother soup, I recommend pouring it through a mesh sieve or strainer. If you don’t mind a chunky soup (or don’t have a sieve/strainer), you can skip this step.
- Salt and pepper to taste.
- Add your favorite toppings/stir ins from the options listed above or GET CREATIVE with what you have/love
Please share your comments, questions, and favorite toppings for this soup in the questions below! If you want to share gorgeous photos of your dinner, please tag me on Instagram and Facebook @carbonfreefamily. I LOVE seeing your beautiful photos!