roasted red pepper & shrimp bisque

This is the first soup that we tried when we decided to take on the whole lifestyle challenge, and to be honest, we weren't sure what to expect as we'd never made a soup without a dairy base. Well, it was delicious, light, flavourful and zesty (because we like a lot of spice!).  It was a perfect meal to fill us up on a cold day, and made for excellent left overs to take to work.  You cannot even tell it doesn't have a true cream base, and it makes eating extra healthy seem so easy and taste so great!
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ingredients.

2 large red bell peppers
4 cloves garlic, minced
1 medium shallot, chopped
1 bag peeled, frozen shrimp
1 can light coconut milk
2 cups chicken broth
2 tbsp potato starch
1/2 tsp cayenne (add more/less as desired)
1/4 tsp ground mustard
1 tsp red pepper flakes
1 tsbp ginger, minced
1 tbsp bbq sauce
1 tbsp olive oil
Fresh cilantro 

instructions.

  1. ROAST THE PEPPERS. Preheat the oven to 475° F. Lay the whole peppers onto a greased baking sheet and drizzle with olive oil. Roast in the oven for 10 minutes, rotate, and put back in for another 8-10 minutes. Finish under the broilers for about 3-5 minutes.  Once cooled, remove the skin from the peppers, as well as the stem and seeds.

  2. COOK THE SHRIMP.  Ensure the frozen shrimp are thawed.  Remove tails and pat dry with a paper towel.  In a pan on medium heat, drizzle olive oil and add the garlic and shallot.  Cook for approximately 2-3 minutes, until fragrant, and then add the peeled shrimp.  Cook for approximately 6 minutes, until the shrimp are translucent.  Add salt and pepper for flavor, stir well, and remove shrimp from the pan.  Set aside. 

  3. MAKE THE BROTH.  In a large pot, add the chicken broth, ground mustard, cayenne powder, pepper flakes, minced ginger, coconut milk, and potato starch.  Simmer for approximately 3-5 minutes.  Then add the bbq sauce and move the mixture into a blender or hand-mixer bowl. Blend thoroughly with the roasted red peppers until the consistency is creamy.  Add the soup back into the pot and bring to a light boil.  Then reduce heat and simmer for 15-20 minutes.

  4. ADD THE SHRIMP.  After the soup has simmered, add the cooked shrimp to the pot and warm.  Gently stir frequently.

  5. SERVE & ENJOY. Serve the soup and garnish with the fresh cilantro and added hot peppers, if desired.  Lightly sprinkle salt and pepper on top for flavor.
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