This recipe was crafted by the lovely and talented Rebecca Sherrow at her Pure and Peanut Free blog.
1 Tbsp olive oil
1 shallot, minced
1/4 of a red bell pepper, minced
2 cloves of garlic, minced
2 Tbsp flour
2 cups vegetable broth
1 (11 oz) box of So Delicious culinary coconut milk
2 tsp fish sauce (or soy sauce, or coconut aminos for a vegan version)
1 tsp lime zest
1/2 tsp fresh grated ginger
1/2 cup Good Luck Chuck Spicy Sriracha Sunflower Seed Butter
chopped cilantro (to garnish)
nut-free sunflower seeds (to garnish, we love Dakota Style)
fresh lime juice (to garnish)
Heat the oil in a large sauce pan. Add the shallot, bell pepper and garlic, and saute until soft. Stir in the flour and cook a minute longer. Whisk in the vegetable broth and coconut milk. Bring to a simmer. Whisk in the fish sauce, lime zest and ginger. Cover and simmer over low heat for 10 minutes. Puree the soup with a stick blender or in the blender. Place back on the heat and whisk in the sunflower seed butter. Bring just to a simmer. Ladle into serving bowls and garnish with cilantro, sunflower seeds, and a squeeze of fresh lime juice.