The smell of bell peppers roasting transports me to a sunny, exotic land–a good pastime while it’s still rather white outside. While the snow slowly melts the peppers are blended with deeply satisfying chicken or turkey stock; I watch the clock and sip my steaming soup… drips dropping outside, tics tocking inside. Though I eagerly dream of daffodils and tulips, this soup reassures me it’s O.K. to savor this last stretch of winter hibernation while waiting.
Roasted Bell Pepper Soup
2 bell peppers (red, orange or yellow)
7 cups chicken or turkey stock (preferably homemade)
1 clove garlic, minced
2 tablespoons coconut oil
1/4 teaspoon ground cumin
1/2 teaspoon ground cayenne
1/2 cup full-fat coconut cream
sea salt and black pepper as needed

Place bell peppers directly on gas stovetop (if you have an electric stove-top, preheat oven to 375, rub the peppers with coconut or olive oil, place on a baking sheet and bake for one hour, turning every 20 minutes), with each pepper on its own burner. Turn burners on and roast the peppers until completely black on the outside, flipping as needed. This process takes about 10 minutes. Once charred, place peppers in large heat-proof bowl and cover with a plate. Let peppers steam themselves for 5-10 minutes. Peel away charred skin; remove stem, seeds and ribs, and roughly chop bell peppers. Set aside. Over medium-low heat in a stock pot, melt the coconut oil and gently cook the garlic until fragrant, about 1-2 minutes. Take care to not burn the garlic, as it would taste unpleasant and bitter. Add in cumin and cayenne and sautee for another 30 seconds. Add in bell peppers and stock. Cook for 20 minutes, until bell peppers are soft. Blend with an immersion blender in the pot, or allow to cool a bit and blend with a blender. Stir in coconut milk and season to taste. Serves 4.