Most soups made with red peppers contain black beans, but this soup isn’t a southwestern soup — the paprika, cardamom and pistachios are a surprisingly good combination.

Red pepper, paprika and pistachio soup is a little nutty and also gets some spice from the chiles.

  • 2 Tbs. olive oil
  • 1 yellow onion, diced
  • 2 large red bell peppers, stemmed, seeded and diced
  • 2-3 fresh serrano chiles, chopped
  • 2 tsp. sweet Hungarian paprika
  • 1 tsp. sea salt
  • 1/2 tsp. cardamom
  • 1/2 cup unsalted, shelled pistachios
  • 2 cups stock
  • 12 oz. coconut milk (not light)
  • 1/4 cup fresh basil or cilantro, finely diced (optional)

Heat oil in a large saucepan over medium-high heat. Add onion, bell peppers and chiles. Cook and stir until the vegetables release some of their juices and the onion is lightly brown around the edges, abotu 3-5 minutes. Sprinkle the vegetables with paprika, salt and cardamom and cook, stirring, until the spices are very fragrant, 1-2 minutes.

Add the pistachios and stock. Stir and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the peppers are tender, about 20-25 minutes.

Transfer the soup to a large food processor or blender (work in batches if necessary). Puree until smooth, using caution as hot liquids tend to spray out of a blender. Return to the saucepan.

Add the coconut milk and gently warm over low heat. Garnish with chopped cilantro or basil, if desired.

Adapted from Eating Well