Heat your oil in a pot over a medium heat and then add the onion and garlic and cook for a few minutes. Add the teaspoon of salt, smoked paprika and roasted red peppers. Cook for a further 1-2 minutes (don’t forget to stir!)
Add the vegetable stock and bring to the boil. Reduce the heat and simmer for 10-15 minutes.
Add the coconut cream and tahini, stir well, bring to the boil then remove from heat.
Puree in a blender, or use fancy handheld one (ooh la la!).
Serve up and don’t forget to blow on your spoon! No burnt tongues here!
No nutrional information.
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