Roasted Bell Pepper & Tomato Soup

Roast the bell pepper at 220 degree Celsius, in a preheated oven for 15 minutes or until it is charred. Cool and remove the peel. De-seed and chop it. Keep aside.

Heat a saucepan with little oil, add chopped garlic and saute until it smells. Add the chopped tomatoes.

Add salt añd pepper powder to it, let the tomatoes cook or until mushy. Then add the chives and coriander leaves.

Mix and cook for few seconds, switch off the flame. Now mix the chopped roasted bell pepper into this, and blend this in a blender.

Pour the blended mixture back into the saucepan, bring this to boil, then add the coconut milk.

Let this boil, check for seasoning and serve hot with some croutons.