SMOKY CHIPOTLE RED PEPPER SOUP Served with Coconut Ice-cream

INGREDIENTS

4 large red bell peppers (roasted, skins removed)
1 Tbls olive oil
1 small onion, chopped
2 cloves garlic, roasted & minced
1/2 cup peppadews
1 medium carrot, chopped
1 Tbls Cape Herb & Spice Smoky Chipotle Chili, to taste
4 tomatoes, roasted
2 cups vegetable stock
1/2 cup coconut milk
Salt & black pepper to taste

METHOD

Roast the Peppers:

1. Preheat oven to 220°C.
2. Place whole peppers, garlic, carrot, and tomatoes on a baking sheet and roast for 25-30
   minutes, turning occasionally, until slightly charred and blistered.
3. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins
   and remove the seeds of vegetables before putting into the blender.

Sauté the Base:

1. In a large pot, heat olive oil over medium heat.
2.  Sauté onion and peppadews. Stir in smoked paprika. Cook for about 2-3 minutes. Don’t let
   the chili burn.

Blend the Soup:

1. Add the roasted veggies and stock to the pot. Simmer for 10 minutes.
2. Blend using a stick blender until nice and smooth.

Finish & Serve:

1. Season with salt & pepper to taste.
2. Serve with coconut ice-cream or fresh cream.