Roasted Red Pepper Soup

2 medium red peppers

1 Tbls olive oil

3/4 cup chopped onion

1 tsp salt and pepper each

1 tsp minced garlic

2 cups vegetable broth

2 Tbls tapioca or potato starch (I used corn starch)

13.66 oz Thai coconut milk (unsweetened)

1/2 tsp cayenne pepper

1//4 tsp ground mustard

1/8-1/4 tsp red pepper flakes up to 1 tsp

pinch of ginger

Roast the red peppers in a 475 degree oven for 20 mins total. Turn the pepper after 10 mins.

Broil the peppers for 2-3 mins.

Remove from the oven, place peppers in a zip lock bag until cooled off.

Remove the skin and seeds from the pepper. set aside.

In a large soup pot, add olive oil, onions, salt and pepper. Sauté until soft.

Add garlic for a few seconds- don't burn

add vegetable stock and corn starch, mix until smooth.

add coconut milk and spices.

add in red peppers

blend with an emersion blender (or a blender. )

bring to a boil, reduce heat and simmer for 10 mins.

Enjoy!