The secret in this simple soup is the coconut milk and the warm spices.  It is lightly rich & creamy.  For more, reduce the water in the recipe. (serves 4-6)

3 c roasted red peppers (I used mini peppers: red, orange, and yellow) 
1 c water
1 c coconut milk
1 onion, chopped
3 cloves garlic, pressed
1/4 tsp cardamom
1/2 tsp ginger
3/4 tsp nutmeg
1/4 tsp cayenne
1/2 tsp salt
parsley for garnish

1. Roast the peppers in the oven.  (It’s common to broil them until the skins are blackened.  I broil until they are just starting to get a dark spot or two, then I don’t have to skin them).  Place roasted peppers in a brown bag or container for 5-7 minutes.  Remove tops, seeds, and skins if you chose to blacken them.

2. Saute onion and garlic in large pot with a couple tbs of olive oil. 

3. Puree onion, garlic, water, and peppers.  An immersion blender would be the most efficient, though mine was baked in our oven a month or so ago after the builder had been doing some baking.  (Always check your oven and other kitchen appliances before turning them on if you have small children doing their own cooking along side you) :).  Anyways, a traditional blender will also work just fine.

4. Bring the pureed vegetables, coconut milk, and spices to a boil and then simmer for 20 minutes, covered. 

5. Garnish with parsley and white cheddar if you can handle dairy.  We ate it alongside our leftover chicken saag and toasted homemade spelt bread.  It would also taste great with chunks of avocado.