Ingredients:

  • 3 lbs red bell peppers, halved and deseeded
  • 1 large yellow onion, quartered
  • 1 whole head of garlic, top sliced off
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 3 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
  • black pepper to taste

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Place the halved peppers, quartered onion, and the garlic head (cut side up) on a sheet pan.
  3. Drizzle with olive oil and sprinkle with salt. Toss to coat evenly.
  4. Roast for 25–30 minutes until pepper skins are blistered and mahogany-colored and onion edges are slightly charred.
  5. Remove from oven and squeeze the softened garlic cloves out of the bulb and into the pot.
  6. Transfer the roasted peppers and onions into the pot.
  7. Add the vegetable broth, smoked paprika, cayenne, and bay leaves.
  8. Bring to a gentle boil, then reduce heat to low and simmer for 10–15 minutes.
  9. Stir in the coconut milk and let it warm through.