This vibrant and aromatic yellow pepper soup is infused with garlic, ginger, curry and coconut milk. With a bold Asian flavour, the inspiration for this heart-warming and comforting soup comes from the more traditional creamy yellow pepper soup. This yellow pepper coconut curry soup is perfect to serve on its own or as a starter dish with any meal.

two bowls of yellow pepper soup with curry, coconut milk and ginger

Using yellow bell peppers not only gives this soup its vibrant and sunny colour, it also provides a lovely sweet and fresh taste. Yellow peppers have a milder flavour than red, orange or green peppers so don’t be scared with the seasoning.

The addition of aromatics like ginger, curry powder and coconut milk gives this soup its final Asian touch. Yellow bell pepper soup is perfect to eat all year round. It is warming and comforting in winter and bright and sunny during summer.

Which ingredients to use

Ingredients yellow pepper soup with coconut, curry and ginger
  • Yellow bell peppers: Use yellow bell peppers for their bright and decorative colour as well as their mild, sweet and fresh flavour.

  • Carrots: Add a couple of carrots for their sweet and slightly earthy notes as well as to add extra fibre and minerals. Use either fresh or frozen carrots.

  • Onions: Caramelize the onions with the other vegetables before adding liquid to create a more intense depth of flavour.

  • Oil or butter: To sauté the vegetables use either butter or any cooking oil you prefer (olive, coconut, sunflower, etc)

  • Vegetable broth: I prefer using vegetable broth over chicken broth, but both are fine for this soup recipe.

  • Coconut milk: Adding coconut milk provides a rich and creamy undertone to this soup. You can use any coconut milk you like. However, using the light version will provide less body, richness and flavour to this yellow pepper soup.

  • Curry powder: I use a mild curry powder to provide the essential fragrance to this soup without being too spicy. Each brand has its own curry blend, so use the one you like the most. If you prefer extra heat you can use a spicy curry powder or add chilli flakes to taste.

  • Aromatics: Add fresh ginger and garlic to elevate the taste of the curried soup. However, ginger powder does not have the same taste, so it is preferable to use freshly grated ginger in this recipe.
top view of two bowls of curry pepper soup with ginger and coconutmilk

How to make curried yellow pepper soup

Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.

This soup comes together rather quickly. However, the key to giving this recipe maximum flavour is to take your time to caramelise the vegetables properly before adding the liquid.

  • Prepare the vegetables: Core, seed and roughly chop the yellow peppers. Dice the onions and garlic. Peel and slice the carrots, but make sure the carrot slices are not too thick or their cooking time will then be longer than the peppers. This would make the peppers too soft after boiling or the carrots will still be be too hard.

  • Sauté the vegetables: Build the flavour by sweating the vegetables. Heat some oil or butter in a large soup pot over medium heat. Add the onions, carrots and bell peppers and sauté until fragrant and caramelized. This will take a couple of minutes. Stir frequently. When the vegetables are slightly softened add the garlic, ginger and curry powder and sauté for another minute. Add a bit more oil if the pot is too dry.

  • Make the soup: Add the broth and coconut milk and bring to a boil. Cover with a lid, turn the heat to medium and leave to boil until the vegetables are soft. Depending on the thickness of the chopped vegetables this will take around 15-20 minutes.

  • Purée the soup: Remove the pot from the heat. Use a hand mixer, immersion blender or pour the ingredients in to a table top blender and purée until silky smooth. Season with salt and pepper to taste.
long top view of a bowl of yellow bell pepper soup with curry, ginger and parsley

Useful tips & tricks

Can I make this soup in advance?

It is even better to make this soup in advance which will allow it to build up even more depth of flavour. After blending the soup, let it stand for at least 30 minutes to 1 hour. Reheat and serve hot.


Can this soup be frozen?

Yes, you can make a larger batch of this soup and freeze it. I always do. I store it in small plastic containers in the freezer for up to 3 months. Take it out a day in advance and leave to thaw in the fridge overnight then reheat on the stove or in the microwave.


Do I need to peel the bell peppers?


Some people do not digest the peels of bell peppers very well. In that case, I recommend peeling the peppers in advance. Use a potato peeler to remove the skin before chopping. I usually don’t peel the bell peppers as the skin will become soft during cooking and will be properly blended afterwards.


Which toppings can I use to garnish the soup?

Either one or a combination of the following toppings are great for this yellow pepper soup:

– croutons
– fresh cilantro
– fresh parsley
– a dash of coconut milk
crispy roasted chickpeas


Is this yellow pepper curry coconut soup vegetarian?

Absolutely. Just make sure to use vegetable broth instead of chicken.


Can I make this soup more spicy?


Of course you can, by choosing a more spicy curry powder blend, adding some chilli flakes, or a pinch of cayenne pepper to the soup.

Serving suggestions

This soup can be eaten as a meal all by itself for a light lunch or even as an easy dinner. Serve with toasted slices of baguette, french loaf, farm loaf, ciabatta or any other nice crusty bread.

But as a starter it also goes well with the following main dishes:

wide image two bowls of yellow bell pepper soup with ginger, curry and coconut milk

Yellow pepper coconut curry soup

This vibrant and aromatic yellow pepper soup is infused with garlic, ginger, curry and coconut milk. With a bold Asian flavour, the inspiration for this heart-warming and comforting soup comes from the more traditional creamy yellow pepper soup. This yellow pepper coconut curry soup is perfect to serve on its own or as a starter dish with any meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Light Meals
Cuisine: Fusion
Servings: 4
Author: Sabine

Ingredients

  • 3 cups (2 pounds or 500 grams) yellow bell peppers seeded, cored and chopped
  • 2 medium onions chopped
  • 2 carrots peeled and chopped
  • 2 cloves garlic minced
  • 3 cups (or 700 ml) vegetable or chicken broth
  • 1 cup (or 225 ml) coconut milk
  • 1 tablespoon cooking oil
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon mild curry powder
  • salt and pepper to taste

Toppings

  • croutons
  • coconut milk
  • fresh parsley chopped
  • fresh cilantro chopped

Instructions

  • Heat some oil in a large pot on medium heat and sauté the onions, peppers and carrots until soft and starting to caramelise while stirring frequently.
    3 cups (2 pounds or 500 grams) yellow bell peppers, 2 medium onions, 1 tablespoon cooking oil, 2 carrots
  • Add the garlic, ginger and curry powder and sauté for another minute until the garlic is lightly golden.
    2 cloves garlic, 1 tablespoon fresh ginger, 1 tablespoon mild curry powder
  • Pour in the vegetable broth and coconut milk, cover with a lid and bring to a boil. Leave to boil on medium heat and cook for 15 to 20 minutes until the vegetables are soft.
    3 cups (or 700 ml) vegetable or chicken broth, 1 cup (or 225 ml) coconut milk
  • Remove from the heat and use a hand mixer or stick blender to blend until smooth.
  • Season with salt and pepper to taste. Serve with croutons and fresh parsley.
    salt and pepper

Notes

  • Coconut milk: It is preferable to use a full fat coconut milk for optimal taste as light coconut milk will give you a blander tasting soup.
  • Curry powder: I normally use a mild curry powder, but you can use a more spicy curry or add some chilli flakes or cayenne pepper for extra heat.
  • Seasoning: Taste the soup before adding extra seasoning as the broth can already be pretty salty. 
  • Purée: Before blending the soup with either an immersion blender or kitchen blender, leave to cool a little bit (about 10 minutes) to avoid getting burned from the steam and definitely remove the pan from the heat before blending.

Did you make this recipe? I’d love to hear how it turned out! Leave a comment with rating below and share a picture with the hashtag #thetastychilli and tag me on Instagram, Facebook or Twitter.

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