Step 1

Heat oil in heavy bottom pan. Add onion, ginger and garlic, then cook until onions are soft. (2-3 minutes)

Step 2

Add thyme (or herb you using), paprika, 1/4 teaspoon salt and saute for 30 seconds.

Step 3

Add rough chopped roasted red peppers, tomato paste and continue cooking for 1 minute.

Step 4

Add water or stock then bring to boil. cook covered on medium heat for 15 minutes.

Step 5

After cooking, transfer the content of soup to blender in two batches or use immersion blender to puree. (be careful with hot liquid)

Step 6

Transfer pureed soup back to pan and let it heat through. Stir in coconut cream and sugar (if using). Taste and adjust salt and black pepper.

Step 7

Garnish with fresh parsley. Serve with Naan Bread Triangles or bread of your choice. Enjoy!