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Roast red peppers (I remove stem and seeds before roasting), onions, tomatoes and garlic in
the oven at 450
until soft and blackened (approx. 30 min.) Remove from oven and
let cool for 5 min. Add 1 cup chicken broth to blender and then add
roasted veggies a few at a time and pulse. Make sure to drain liquid from peppers before
adding to blender. When all veggies are in
blender run for 2-3 minutes until smooth. Pour into dutch oven or
stock pot, set to low heat, and mix in coconut milk and spices.
Simmer for 30 minutes.
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