Step 1

Preheat the oven to 475 F and line a baking sheet with foil.

Step 2

Place bell pepper(s) on a baking sheet and place in the oven to roast for 15-20 minutes, rotating halfway. Note – Use tongs to rotate the peppers so each side is browned. If needed, broil for 2-3 minutes for extra charring.

Step 3

Remove peppers from the oven and let cool. Once cooled, remove skin from peppers and slice off the stem and remove core. Dice roasted bell peppers into small pieces for blending. Set aside.

Step 4

Add olive oil to a large pot. Turn to medium heat and add the onion and garlic sauteing 3 minutes or until fragrant.

Step 5

In the same pot, combine the coconut milk, broth, tapioca starch, red pepper flakes, cayenne, cumin, paprika, salt, and black pepper. Bring the ingredients to a light boil and simmer for 5 minutes.

Step 6

Stir in the roasted red bell peppers and crushed tomatoes. Using an immersion blender, carefully blend until smooth. (See notes for blender option.)

Step 7

Bring soup, uncovered, to a light boil then reduce to a simmer for 10 to 20 minutes or until soup has reduced and thickened. Stirring occasionally. (See notes if adding shrimp).

Step 8

Serve and garnish with fresh herbs and extra seasoning, if desired.

Step 9

Store leftovers in an airtight container in the fridge for up to 3 days.