Red Bell Pepper and Yam Soup

Adapted from Mildreds: The Vegetarian Cookbook's recipe for Thai-spiced Roasted Red Pepper, Sweet Potato, Ginger & Coconut Milk Soup

Ingredients:

• 2 medium red bell peppers
• 2 small or 1 large purple yam
• 2 Tbsp coconut oil
• 1 tsp Fennel Seed (you can also find this at your local ethnic Indian grocery store)
• 2-3 Thai chili peppers or serrano peppers (Thai chili peppers are spicier, user serrano or jalapeno for a milder taste)
• 4-5 cloves garlic, sliced
• 4-5 lemon or lime leaves, ribs removed and finely sliced
• 1 medium yellow onion, chopped
• 2 inch piece ginger, peeled and sliced
• 1 can coconut milk
• A pinch cumin powder
• Salt and pepper to taste

Method:

Roast the red pepper and yam simultaneously in the oven while you saute the remaining ingredients for the soup. Instructions given separately for each, but the timings will overlap, so read through first.

• Roast the red bell pepper:
  • Pre-heat over to 400F
  • Brush the outside of the bell pepper generously and completely with olive oil or coconut oil and place on a baking sheet lined with aluminum foil
  • Bake for around 20 mins on the lower rack closest to the coils turning the bell pepper once or twice to char evenly (You may need to bake for a little longer as some of the instructions call for as long as 40 mins, but mine was done at 20 mins)
  • Pull the tray out using oven mitts and take the peppers out carefully with a pair of tongs and place inside a brown paper bag placed on top of a plate and close the bag tightly by folding the ends
  • Let it sit for 30 mins or so while you saute the onions etc.
  • After 30 mins or so, tear the paper bag open, and make sure the peppers are cool enough to touch. Discard the paper bag and set the peppers back on the plate
  • It should be very easy to peel away the skin now. Also, get rid of as many seeds as possible from inside the pepper. You will be left with just the flesh and a bit of liquid on the plate
• Roast the yam:
  • Cut the yam in to 2 inch chunks and place on a baking sheet
  • While roasting the red bell pepper on the bottom rack, place the yam on the top rack
  • After 20 mins insert a knife and check if the yam is mushy, if not bake for 10 more minutes on the bottom rack
  • Cool and peel the yam
• Saute the other ingredients:
  • Heat 2 Tbsp of coconut oil in a pan on medium or low heat
  • When hot, add the fennel seeds
  • When fragrant, add the green chilies, garlic, and lemon leaves
  • After 2-3 mins when the garlic is fragrant, add the chopped onion and saute for 6-7 mins on medium heat until the onion is soft and translucent
  • Add the ginger and coconut milk and heat through for a couple of minutes and switch off
• Blend the soup:
  • Blend together all ingredients until smooth adding salt and pepper to taste
  • Serve with a side of crusty garlic bread