A deliciously creamy soup made from roasted red peppers!
In a medium pot, saute´ the herbs and onions in the oil until the onions are translucent.
Add the chicken broth, coconut milk and bell peppers and bring to a boil.
Reduce heat and simmer for about 5 minutes.Remove lemon grass stick and discard.
Use either a stick blender, or cool the soup down a bit and then transfer to a blender.
Blend soup until smooth.Serve with some whole grain toast or garlic bread.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.