Ingredients:

  • 900 g red bell peppers, halved and seeded
  • 30 g garlic cloves, unpeeled
  • 30 ml extra virgin olive oil
  • 3 g sea salt
  • 15 ml olive oil
  • 150 g yellow onion, diced
  • 710 ml vegetable broth
  • 2 g dried thyme
  • 1 g cracked black pepper
  • 120 ml full-fat coconut milk
  • 15 ml fresh lemon juice
  • 10 g fresh basil leaves, torn

Instructions:

  1. Preheat your oven to 400°F (200°C). Arrange pepper halves and unpeeled garlic cloves on a parchment lined sheet. Drizzle with 30 ml olive oil and salt. Roast for 20–25 minutes until the skins are blistered and charred. Note: Don't be afraid of a few black spots; that's where the flavor is.
  2. While the peppers roast, heat 15 ml olive oil in your pot over medium heat. Add the diced onion and cook for about 5 minutes until translucent and fragrant.
  3. Stir in the dried thyme and cracked black pepper. Let them toast with the onions for 1 minute to release their oils.
  4. Once the peppers are done, squeeze the roasted garlic out of its skin directly into the pot. Add the roasted peppers.
  5. Pour in the 710 ml vegetable broth. Bring to a simmer and cook for 10 minutes until the flavors have melded together.
  6. Remove the pot from the heat. Stir in the torn fresh basil leaves.
  7. Use an immersion blender to blend the mixture until completely smooth and velvety.
  8. Stir in the 120 ml full fat coconut milk and 15 ml fresh lemon juice.
  9. Taste and add a pinch more salt if needed.