Roasted Red Pepper Soup February 28, 2020March 18, 2015 by Peter O'Connell Ingredients: 6 organic red peppers, roasted , peeled and seeded 2 tablespoons coconut butter or ghee 2 medium organic onions, finely chopped 2 garlic cloves 2 teaspoons roasted red pepper flakes (optional) 1 teaspoon salt 1 medium can plum tomatoes, un-drained 1 3/4 cups coconut milk 2 cups homemade chicken broth/vegetable stock Cooking instructions: In a large saucepan over medium heat, heat the oil. Add the organic onions, garlic, pepper flakes and salt. Saute until the onions are soft and translucent. Be careful not to scorch the garlic. Add the organic red peppers, tomatoes, coconut milk and water. Remove from heat. Using a hand blender (or regular blender), puree until very smooth. Gently return to a simmer and let cook about 20 minutes before serving. Recipe provided by Marian Williams. Marian can be contacted at mariansnutritiontherapy@gmail.com