Red Pepper and Coconut Soup

By Chef:  Gena Hemshaw
Posted: May 8, 2012


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This soup has been coined by chef Gena Hemshaw as “sinlessly indulgent” and was inspired by a trip to Bonobos in New York City. It is easy to make and is rich, sweet, and satisfying yet light enough to eat a whole bowl (or 2!) Coconut meat is a fantastic source of healthy fats, calcium and potassium and the coconut water will supply you with your daily dose of electrolytes. Use stevia to sweeten for a super low glycemic meal or use a combination of stevia and agave or dates if stevia alone is too strong for your tastes.

Yield: 1


  • 1 red pepper, chopped
  • Meat of one young coconut
  • ¾ cup coconut water
  • ½ packet stevia (you could also use dates or agave here)
  • ¼ inch fresh ginger
  • Squeeze of lime


Blend ingredients in a high speed blender for several minutes, until very smooth.