Coconut Cream Soup with Colorful Peppers and Cremini Mushrooms

Simple, rich and colorful, this Coconut Milk-based Cremini and tri-color Peppers soup can be enjoyed hot from the stove or at room temperature. Make it a bit thicker and it can be a curry served with delicious nutty brown rice. Adjust the flavors for a Thai-style or Indian-style curry.

Ingredients
14 oz. light coconut milk
5 or 6 Cremini mushrooms, cleaned and sliced
12 to 16 red, orange, yellow peppers, sliced
1 medium yellow onion, sliced
1 Tbsp Madras Curry Powder
1 tsp cayenne pepper powder (optional)
salt to taste
water or stock as needed
1 Tbsp vegetable oil
Spring onions, chives, cilantro, roasted peanuts for garnish

Preparation

1. Heat oil in a pan, add the onions and mushrooms and a pinch of salt, sautee
2. Add the peppers, spices, coconut milk, stock/water, adjust salt to taste; cover and simmer till peppers are cooked but not mushy
3. Garnish and preferred and serve warm