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Red Pepper Soup

  • Ready in: 60+ minutes
  • Categories: Main Dishes
  • Submitted by: Melody Polakow
Red Pepper Soup


  • 2 Tbs. coconut oil
  • 1 tsp. cumin seeds
  • 1 tsp. coriander
  • ½ tsp. turmeric
  • ¼ tsp. cinnamon
  • ¼ tsp. fennel
  • 1 tsp. smoked paprika
  • ½ tsp. crushed red pepper flakes (optional)
  • 2 c. chopped onion
  • 10 cloves garlic
  • 2 Tbs. fresh ginger
  • 1 tsp. salt
  • 4 large red or orange bell peppers coarsely chopped
  • 1 c. waxy potato chopped
  • ½ c. yellow split peas
  • 4 c. water
  • Whole Soy & Co. plain yogurt
  • 2 Tbs. soy sauce
  • 2 Tbs. balsamic vinegar
  • 1 c. chopped cilantro
  • ½ c. chopped mint


In a heavy bottomed soup pot over medium heat, place coconut oil, spices, onion, garlic, ginger and salt. Sauté for 10 minutes.

Add peppers, potato, split peas and water. Bring to a strong simmer and cover. Cook for 45 minutes or until the peas are done. Then puree mixture with a hand blender.

In a 2 cup bowl, add the yogurt and begin adding spoonfuls of soup. This method tempers the yogurt, so it won't curdle when it is stirred into the soup. Add enough hot soup to fill the bowl.

Turn of heat and stir yogurt mixture into soup. Stir in soy sauce, vinegar, freshly ground pepper and fresh herbs

To serve, garnish with caramelized onions and Siracha if desired

Comments (1)

  • Melissa
    22 October 2012 at 20:45 |

    What a great recipe; I will be making it this weekend!

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