Roasted Red Pepper Soup

Ingredients

• 6 large Red Bell Peppers
• 1 large Yellow Onion
• 4 cloves Garlic
• 2 tablespoons Olive Oil
• 4 cups Vegetable Broth
• 1 can (13.5 oz) Canned Coconut Milk (full fat)
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Dried Thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/4 cup Fresh Basil (for garnish (optional))
• 1 tablespoon Lemon Juice
• 1/4 teaspoon Red Pepper Flakes (optional, for heat)

Instructions

1. 1

   Preheat oven to 450°F (232°C). Halve and deseed the red bell peppers. Place them cut-side down on a baking sheet lined with parchment paper.

2. 2

   Roast the peppers for 25-30 minutes, or until the skins are blackened and blistered.

3. 3

   Remove from the oven and immediately place the peppers in a bowl covered with plastic wrap or a paper bag. Let them steam for 10-15 minutes. This makes peeling easier.

4. 4

   While the peppers are steaming, heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.

5. 5

   Add minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic.

6. 6

   Peel the skins off the roasted red peppers and roughly chop them. Add the roasted peppers to the pot with the onion and garlic.

7. 7

   Pour in vegetable broth, coconut milk, smoked paprika, dried thyme, salt, and pepper. Bring to a simmer.

8. 8

   Reduce heat to low and simmer for 15 minutes to allow the flavors to meld.

9. 9

   Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be careful when blending hot liquids.

10. 10

    Stir in lemon juice and red pepper flakes (if using). Taste and adjust seasoning as needed. Garnish with fresh basil, if desired, and serve hot.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.