Roasted Charred Soup

Dietician Amit Shah


  • 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 spicy green chilli or Bird’s eye chilli ( Optional)
  • 4 roasted red peppers (see directions below)
  • 4 cups vegetable broth or Water
  • 1/2 cup coconut milk
  • 1/4 cup tahini (optional)


  • Heat oil in a pot over medium heat. Add onion and garlic and cook for a few minutes, Add salt, paprika, spicy chilli and roasted red peppers. Cook for 1-2 minutes more, stirring as you go.
  • Add broth/water, 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.
  • Optional: garnish with coriander and finely chopped basil and a few drops of chili oil