Roasted Red Pepper Soup
[Vegan]

Roast Peppers:

1. With gas burner: place peppers over flame and char all sides of the pepper to your liking. After charring is complete, transfer peppers to a bowl and cover with plastic wrap. Let set for 15-20 minutes. Remove skin, ribs, and seeds from peppers.
2. In the broiler: Place in the broiler and char on all sides turning as you go. After charring is complete transfer peppers to a bowl and cover with plastic wrap. Let set for 15-20 minutes. Remove skin, ribs, and seeds from peppers.

While your Peppers are Cooling:

1. Heat coconut oil (or broth/water) in a large pot over medium heat. Add onions, sauté, stirring occasionally until the onions begin to soften and look translucent, about 5 minutes.
2. Add tomatoes, prepared bell peppers and vegetable broth.
3. Bring to a boil and remove from heat.
4. Place this cooked mixture into a high speed blender together with coconut milk. Puree the soup until it is very smooth.
5. Season with salt and pepper and give it a little taste. If you are happy with the flavors and temperature of the soup, serve as is.
6. Otherwise return soup back to the pot and simmer for another 5 minutes.
7. If the soup is too thick after it simmers, add a little more coconut milk until desired consistency is reached. Be sure to season more if needed as well.
8. Ladle into bowls and serve hot.