1 onion, finely diced
190 g canned fire-roasted capsicum strips, drained
2 tsp jarred crushed garlic
2 tsp mild curry powder
1 tsp dried thyme
1 tsp ground coriander
400 ml canned coconut milk
1 vegetable stock cube
2 x 400 g canned kidney beans, drained and rinsed
- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion and pepper and cook for 4 min. Add garlic, cook 1 min, then stir in curry powder and herbs.
- Add the coconut milk, stock cube, kidney beans and 1 cup water. Bring to the boil, then reduce heat and simmer for 15 min.
- Remove soup from heat. Blend to desired consistency using a stick blender, or let cool slightly and blitz in a blender. Garnish with toasted shredded coconut and coriander sprigs.