8 bell peppers, cut in half & seeded (I used yellow and red)
2 medium onions, cut in large chunks
4 medium carrots, cut in large chunks
1 quart jar home-canned tomatoes (or 3-4 fresh tomatoes)
3 cloves garlic, roughly chopped
3 tbsp red curry paste
2 cubes organic vegetable broth
2-4 tbsp coconut oil
Unrefined salt & pepper to taste
Coconut milk for serving
What You Do
Preheat oven to 350 & put a large pot of water on the stove to boil with the broth cubes.
Melt coconut oil in a small dish. Toss peppers, carrots, & onions in the melted oil, season with salt and pepper, and place on a baking sheet in the oven for 20-30 minutes or until the peppers are soft.
Once done, remove from oven and put everything into the pot to simmer for 20-40 minutes (until everything is soft enough to puree).
Turn off the heat & purée using an immersion blender or equivalent.
Serve with about 4 tbsp coconut milk (or whatever amount you prefer)