Roasted Red Pepper Soup
Ingredients
The soup
-
2
large
red peppers, chopped
-
5
medium
red tomatoes, scored
-
1
large
white onion
-
4
cloves
garlic
-
1
tsp
sea salt
-
½
tsp
black pepper
-
2
tbsp
fresh thyme
-
3
tbsp
olive oil
-
3
tbsp
lemon juice
-
1
400 mL can
coconut milk
For garnish
-
to taste
olive oil
-
to taste
fresh thyme
Instructions
- Preheat the oven to 400°F.
- Add all ingredients except lemon juice and coconut milk to a sheet pan.
- Roast for 40 minutes until golden and roasted.
- Transfer the mixture to a blender, add coconut milk and lemon juice, and blend until smooth.
- Serve hot, garnished with fresh thyme and a drizzle of oil.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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