With changing seasons – I sometime get sore throat. One thing that’s super comforting and cozy during those days is this Red Pepper Coconut Macaroni soup. Love the feeling of warmth this soup brings ☺️🥰 I also made a reel video with step by step. It’s linked here.

INGREDIENTS  (serves 5-6)

  • 200 gms pasta (macaroni or any hollow tube pasta works)
  • 3 large organic red peppers, washed, de-seeded and cut in chunks
  • 1 medium red onion, peeled and cut in chunks
  • 1 can full fat organic unsweetened coconut milk
  • 4-5 thai green chillies, optional
  • 4-5 cloves of garlic
  • 1 tbsp + 3 tbsp good quality olive oil 
  • 1 tsp salt
  • ⅛ cup chopped fresh cilantro 
  • Ice cubes, optional


  • Preheat the oven at 395F and line the baking tray with parchment paper 
  • Add – onions, garlic, chillies, red pepper chunks, garlic on the tray. Drizzle some oil and sprinkle ½ tsp salt. Bake in oven for 20 minutes 
  • Boil the pasta per the instructions on the package. Set aside once done plus ½ cup pasta water 
  • In a blender jar, add the red-pepper – onion mix and make a fine paste (only add ice if you are in a hurry – I don’t like to blend warm or hot things in plastic jars)
  • Heat a deep pan with 3 tbsps olive oil on a medium – high flame. Add all the red-pepper & onion paste. Let it bubble – add pasta, pasta water and a can of coconut milk. Bring it to a boil – takes about 3-4 minutes. 
  • Add cilantro. Turn off the flame and cover the lid for 4-5 minutes and let it sit. 
  • Serve warm with garlic bread to buttered toast.
  • Bon Appetit 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!


Have you tried this yet? Any questions?