Roasted Red Pepper Soup

1. Preheat your oven to 425F. On a baking tray, place the onion, garlic, ginger, and bell peppers. Drizzle with 1 tbsp of oil and a pinch of salt. Roast in the oven until super soft. The garlic will take less time, so take out the garlic once it’s soft. Once the rest of the veg are soft, roughly 30-40 minutes, set aside to cool slightly.
2. Gently remove the pepper stems and skins of the garlic and onions. Place all the veg in a blender, with a can of coconut milk. Blend until very smooth. If it is too thick, add 1/2 cup of water at a time, until it’s the thickness you like.
3. Spoon into bowls and top with cilantro, red pepper flakes and drizzle on more Perfect Oil. Serve with Caesar salad and whipped feta and dig in!