Creamy Roasted Red Pepper Soup

Adapted from Elisa Rohner

2 onions, diced
3 or 4 cloves garlic, minced
2 Tablespoons olive oil
1 teaspoon salt
2 teaspoons smoked paprika (optional)
A few dashes of dried chipotle (optional)
4  red peppers, roasted
4 cups vegetable broth
1/2 cup coconut milk
1/4 cup tahini (optional)

Preheat broiler to High. Cut peppers in half, removing the stem and seeds. Place them skin side up on a baking sheet. Broil until they are blistered and beginning to blacken. Remove to a large bowl covered with a plate to steam the skins until they have cooled.  Remove skins and use the peppers in the soup.

Heat oil in a pot over medium heat. Add onion and garlic and cook for a few minutes. Add salt, paprika, chipotle and roasted red peppers. Cook for 1-2 minutes more, stirring as you go. Add broth, bring to a boil, reduce heat and simmer for 10-15 minutes. Add coconut milk and tahini, mix, bring to a boil and remove from heat. Purée with an immersion blender or regular blender. Garnish with fresh parsley, Basil ribbons, crumbled queso fresco, or creme fraiche.