1. preheat oven, 180 °C / 355 °F
2. line bake tray with parchment paper.
3. wash sweet peppers, remove seeds, cut into pieces, place on bake tray, spray/sprinkle olive oil & salt sparingly.
4. Roast sweet peppers in oven, about 30 minutes, check in between, turn over if necessary.
5. cut onion, chop garlic & hot pepper, place separately.
6. in a deeper frying pan, fry onion with 1 tablespoon coconut oil.
7. add chopped garlic & hot pepper, fry about 2 minutes, season with salt & pepper to like.
8. remove sweet pepper from oven, add to pan.
9. add boiled water & stock cube, let simmer, about 20 minutes.
10. puree soup with handheld blender or in blender, until smooth.
11. add coconut milk, stir well, warm up briefly to drinkable temperature.
12. enjoy the “wows…”

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