Ingredients:
· 4 large red peppers
· 2 large carrots
· 2 large cloves of garlic
· 1 large onion
· 2 tablespoons coconut oil
· fresh herbs of your choice; e.g. sage and oregano
· 2 or 3 cups of vegetable stock or water
· 2 medium tomatoes
· 2 tablespoons tomato paste
· 1/2 teaspoon garam masala
· 1/4 teaspoon smoked paprika
· salt, pepper and optional: chili flakes
Preparation:
Preheat the oven to 180°C. Place the vegetables on a baking sheet and brush with coconut oil and sprinkle with salt and pepper. Add the fresh herbs and bake in the oven for 15 to 25 minutes. Turn the vegetables over during baking to prevent them from burning. Leave to cool slightly.
Once the vegetables have cooled, remove the herbs and transfer the vegetables to a blender. Add the vegetable stock, tomatoes and other spices and blend until a nice creamy and smooth texture. Serve and garnish with chopped coriander or basil, pumpkin seeds and a few drops of olive oil.
