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.
This soup is a warming one. From the roasted peppers to the coconut milk, it is both hearty while also being light. I recommend pairing this soup with a salad for a nice lunch that will fuel you until dinner! I am totally loving my bell peppers from Imperfect Produce, too. If you want a recommendation…!
Roasted Bell Pepper Soup
Ingredients
- 2 bell peppers red, orange or yellow
- 7 cups chicken or turkey stock preferably homemade, see note
- 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
Instructions
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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.
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Turn burners on and roast the peppers until completely black on the outside, flipping as needed. This process takes about 10 minutes.
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Once charred, place peppers in large heat-proof bowl and cover with a plate. Let peppers steam themselves for 5-10 minutes, then peel away charred skin, remove stem, seeds and ribs, and roughly chop bell peppers. Set aside.
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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.
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Add in cumin and cayenne and saute for another 30 seconds.
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Add in bell peppers and stock. Cook for 20 minutes, until bell peppers are soft.
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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 with sea salt.
Recipe Notes
Note: I like making my own chicken broth! And you can, too!