I hate snow days. I hate the feeling of being stuck inside, even though I’m a complete homebody at heart. As soon as I saw the first few flurries fall this morning, I zipped over to the grocery store to find inspiration for a warm and cozy meal. I knew I wanted soup (perhaps because this old 90’s soup commercial convinced me that hot soup is the answer to a chilly snow day) but I also wanted to use the oven to warm up my apartment. The answer: curried roasted red pepper soup. Roasted red peppers are not only incredibly easy to make at home, but the roasting process also makes your house smell divine. I added a little curry to spice it up but overall a really simple and elegant soup. I hope it warms up your day, even if it isn’t snowing!

Curried Roasted Red Pepper Soup (Serves 6)
• 6 red bell peppers
• 1 bulb garlic, about 12 cloves
• 1 large onion, chopped thinly
• 3 cups chicken broth
• 1/2 cup coconut milk
• 1 tbsp curry
• 2 tsp salt
• 1 tsp ground black pepper
• sesame oil
• Thai basil, chopped, for garnish
• coconut milk, for garnish

1. Preheat oven to 475 degrees. Wash peppers thoroughly, slice lengthwise and remove stem and seeds.

2. Place 1-2 garlic cloves inside peppers. Flip over peppers and lay down flat on a foil-lined baking sheet.

3. Bake for 40 minutes and then broil for an additional 5 minutes.

4. Remove peppers from oven and immediately place in an airtight container, along with the roasted garlic, for 10-15 minutes. The steam will make it easier to peel the skins. Once the peppers are cool enough to handle, the skins should easily pinch off.

5. In a pot, saute onions in a few tablespoons of sesame oil until onions are soft and translucent.

6. Add in chicken broth, roasted peppers and garlic, curry and salt. Let simmer, while covered, for 10 minutes.

7. Remove from heat and use an immersion blender to puree peppers and onions. After soup is thoroughly pureed, stir in coconut milk.

9. Garnish with additional coconut milk and some fresh chopped Thai basil.