Ingredients:

  • 3 lbs red bell peppers, halved and deseeded
  • 1 large (200g) yellow onion, quartered
  • 6 cloves (30g) garlic, peeled
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 4 cups low-sodium vegetable broth
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1/2 cup full-fat coconut milk
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh basil leaves, packed

Instructions:

  1. Preheat your oven to 425°F (220°C). Toss the peppers, onion, and garlic in olive oil and salt on a large rimmed baking sheet. Roast for 20–25 minutes, turning once, until the pepper skins are blackened and blistered and the onions are translucent and caramelized.
  2. Transfer the roasted vegetables and any juices from the pan into a Dutch oven or stockpot. Stir in the tomato paste, smoked paprika, and thyme, cooking for 2 minutes until fragrant.
  3. Pour in the vegetable broth and bring to a gentle simmer for 15 minutes to allow the flavors to marry.
  4. Remove from heat and stir in the fresh basil. Use a high-speed blender or immersion blender to process the mixture until completely smooth.
  5. Stir in the coconut milk and lemon juice, heating through for another 2 minutes until the soup is uniform and glowing.