Gluten Free | Dairy Free | Whole30
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.
In a large pot, heat oil, add onion and garlic; sauté for 3 minutes. Add the coconut milk, broth, tapioca starch, and spices.
Stir in the roasted red bell peppers and crushed tomatoes. Using an immersion blender, carefully blend until smooth.
FULL RECIPE AT: