5 red bell peppers
1 T curry powder
1 Thai coconut, top cut off
½ onion
2 cloves garlic
2 T olive oil

A hammer and wide nail, or anything you think will help you get a hole in that coconut!

Rinse and dry the red peppers. With a small knife, cut around the stem and remove it.

Cut the peppers in half lengthwise, and shave off the white veins on the inside with a small knife. Shake out the seeds, and rinse out the ones that remain, if need be.

Slice the peppers into ½ - inch strips lengthwise, and then cut across horizontally, so that you end up with medium sized dice.

Slice the onion into thin half moons.

Crush the garlic cloves with the side of your knife.

Heat up a pot and pour in the olive oil. Add in the onion and sauté for a few minutes.

You want to them to soften and gain a little bit of color.

Turn the heat to low and then add the crushed garlic. Season with some salt.

After about 2 minutes, add in the curry powder and stir. The heat should be low, so that the onions, garlic, and curry meld together.

Turn the heat up slightly, and add in the diced peppers. Stir them with the onion well, and let them sweat until they are nice and soft.

Meanwhile, hammer the nail into the coconut in two different places at the top, just as you would open two different holes in the top of a juice can.

Pour the coconut water over the red peppers, and then top off with some water so that the peppers are fully covered. Simmer until the peppers are completely soft.

Blend the soup either with a hand held or regular blender.

Strain the soup and keep it warm if you are going to eat it immediately.

If not, allow it to cool to room temperature, and then refrigerate.

Serve with the recommended Tellicherry creme fraiche, or plain and simply.

Serves 4 as an appetizer or 2 as the main dish.