Vellutata di peperoni rossi arrosto con cocco e zenzero

Ingredienti

• 6 large red bell peppers
• 1 large onion, finely chopped
• 3 cloves garlic, pressed
• 20 g fresh ginger, grated
• 400 ml coconut milk (1 can), plus extra for garnish
• 600 ml vegetable broth
• 2 tbsp olive oil
• Juice of 1/2 lime
• Salt and freshly ground black pepper to taste
• Handful fresh cilantro, for garnish
• Chili flakes, for garnish

Preparazione

1. 1

   Preheat the oven to 220°C (200°C fan).Halve the peppers and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Drizzle with a little olive oil and roast for 25 to 30 minutes in the oven until the skin is blackened.Take the peppers out of the oven and let them rest covered with aluminum foil for 10 minutes. Then peel off the charred skin easily.Meanwhile, heat a splash of olive oil in a large pan over medium heat. Sauté the chopped onion until soft and translucent, about 4 minutes. Add the garlic and grated ginger and cook for another minute.Add the roasted peppers, vegetable broth and coconut milk to the pan. Bring to a boil and let simmer gently for 5 minutes.Remove the pan from the heat and let the soup cool for about 2 minutes. Pour everything into the blender and blend on high speed until completely smooth and velvety. Work in batches if your blender is on the small side.Pour the soup back into the pan, season with salt, pepper and a squeeze of lime juice. Warm briefly if needed.Ladle the soup into deep plates or bowls. Garnish with a swirl of coconut milk, a few fresh cilantro leaves and a pinch of chili flakes. Serve immediately.