Preheat oven to 425.
Wash and cut the peppers. Peel and slice the onion. Line a cookie sheet with parchment paper and grease. Place red peppers and onion on the cookie sheet. You may need 2 cookie sheets. Season with sea salt and chili lime seasoning generously. Roast in the oven for 20-25 minutes.
When they are roasted, heat up 3 tbsp of avocado oil in a large deep set soup pot. Set to medium. Add in garlic and mix until fragrant - approximately 1-2 minutes (be careful not to burn).
Add in roasted red peppers and onions, canned tomatoes and tomato paste. Mix well. Add in vegetable stock and coconut milk and mix again.
Add spices and mix again. Let it cook and heat up together. Blend with an immersion blender until the consistency of your choice. I personally like it super chunky, but smooth works too! Serve hot.
Heat up your dinner rolls and dip em in the soup!
0 servings