5 bell peppers - I used red, orange, and yellow (avoid green)
a handful of garlic cloves, skin on
1 large yellow onion, diced
1 teaspoon each ground cumin & coriander
½ teaspoon dried thyme
4-6 cups of veggie or chicken stock
squeeze of lemon
olive oil
to serve: feta and cilantro
Instructions
Preheat the oven to 450 F.
Slice peppers in half and remove stems, seeds, and membranes. Place peppers cut side down on a baking tray lined with baking parchment. Nestle garlic cloves between peppers. Lightly coat everything in oil and season with salt and pepper.
Roast for about 20 minutes, until pepper skins are black and blistered.
While the peppers roast, dice the onion and prepare the spices.
Heat a tablespoon of oil in a medium pot over medium-high heat. Add diced onion and cook for 3-5 minutes, until softened and translucent. Add cumin and coriander and stir, coating onion. Season with salt and pepper. Remove from heat to wait for peppers, if necessary.
When peppers are done, slide them (and the garlic) into a bowl and cover with plastic wrap. Let everything steam for a while - at least 10 mins or so - until skins come away from peppers easily. (I used a knife to help with this, as I was impatient and wanted to get moving before the peppers were cool enough to handle.) The skins should slide off easily with little resistance.
Skin the garlic by squeezing each clove to release the flesh within. This should also happen easily, with little resistance.
Add peppers, garlic, and thyme to pot with onions, and stir to mix. Add stock, starting with smaller amounts. Simmer for 10 minutes.
Blend everything until smooth with an immersion blender.
Stir and test thickness at this point; add more stock if desired (I did).
Taste, add a squeeze of lemon to brighten, and adjust seasoning.
To serve, top bowls with crumbled feta cheese and a handful of cilantro leaves.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/roasted-red-pepper-soup/