step 1
Preheat oven to 200C. Spread the chopped red peppers on a baking tray and bake until soft. Then turn on the grill and roast for a few minutes.
step 2
In a large pot add coconut milk, can of tomatoes, and water with vegetable stock. Add some basil and 2 bay leaves.
step 3
Add the roasted peppers and cook for a few more minutes. Take out the bay leaves and blend everything together. Cook for a few more minutes, season with salt and pepper but keep the creamy coconut flavour.