2 cups vegetable broth, divided (if using it to sauté)
1 medium or 2 small zucchini, chopped
3 red peppers, chopped
¼ cup sun-dried tomatoes from a jar
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon salt
½ teaspoon smoked paprika
1 (15-ounce) can coconut milk
Directions
Add the oil or broth to a large soup pot. Heat to medium-high, and add the onions and garlic. Sauté for about 5 minutes, until the onions are translucent.
Add the vegetable broth, zucchini, red peppers, sun-dried tomatoes, coriander, cumin, salt, and smoked paprika. Bring to a boil, then reduce to low with the lid partially on for 20 minutes.
Blend the soup with an immersion blender or very carefully with an upright blender (following the proper safety precautions that come with blending hot foods in a blender) until very smooth.
Pour the soup back into the pan, and add the coconut milk.
Stir until well mixed.
Top with parsley and red pepper flakes, if desired, and serve.