Red Bell Pepper Soup for 4 Servings

Instructions:

1. Preheat oven to 400°F (200°C). Toss the halved peppers in 1 tbsp olive oil and salt.
2. Place them skin side up on a parchment lined sheet and roast for 20-25 minutes until the skins are blistered and mahogany colored. Note: Don't be afraid of a few black spots; that's where the flavor lives.
3. While peppers roast, heat 1 tbsp olive oil in a pot over medium heat.
4. Sauté the onion until translucent (about 5 minutes).
5. Stir in the garlic and thyme and cook for another 60 seconds until the garlic is fragrant.
6. Add the roasted peppers, including any pan juices, and the vegetable broth to the pot.
7. Simmer for 10 minutes to marry the flavors.
8. Stir in the coconut milk.
9. Use an immersion blender to process the mixture until completely smooth and velvety.
10. Stir in the lemon juice and adjust seasoning with salt and black pepper to taste.