Roasted Red Pepper Soup

Unbelievably dairy-free and no stock required!

Ingredients

• 10 (approx.) red bell peppers, roasted
• 2 tablespoons of olive oil or coconut oil
• 2 cups chopped onions (ex. 2 medium onions)
• 2 garlic cloves peeled and left whole
• 1 tsp chili pepper flakes
• 1 tsp sea salt
• Coconut milk, 400 ml can
• 2 cups water

Directions

1. In a Dutch oven or soup pot, heat oil on medium heat.

2. Add onions, salt, chili flakes, and garlic. Sauté on medium heat for 15 minutes or until onions are soft and translucent.

3. Add roasted red peppers (drained if from a can/jar), coconut milk, and water.

4. Bring mixture to a boil.

5. Remove the soup from the heat and puree it.

6. Garnish with drizzled molasses, cashews, and a sprig of green, ex. Basil.