Red Pepper Coconut Soup

This week, the snow melted and I actually saw my yard again... in all it's disheveled glory. Yesterday was spent cleaning the garden beds, tidying up the dog toys that emerged from their frozen cocoons, and planning for this year's homegrown goodness. Unfortunately, the warm weather was short lived and today was riddled with rain and wind. When life hands you lemons, make lemonade... right? Since I was stuck in the house, coincidentally with a fridge full of red peppers, I made red pepper soup. A simple mix of roasted red peppers, coconut milk and lime zest, this soup was delightfully sweet and full of flavor. Served with a few slices of crusty bread, it was a perfect lunch for a rainy Sunday afternoon. Hurry up, Spring... I am ready to be outside!

RECIPE:

6 red peppers - roasted, peeled, and deseeded

1 can coconut milk

zest of 1 lime

Puree roasted red peppers. Push puree through sieve to remove large pieces. Combine red pepper base with coconut milk and simmer in saucepan. Mix in lime zest and serve.