This is my second attempt at recreating the most amazing soup I had in Iceland!

Deseed and chop one of the bell pepper into large pieces. Skin the onion and chop into eights. Add the tomato, onion, red pepper, garlic, sea salt, and avocado oil to a cast iron baking pan (I use a stuab one it’s linked in my bio!)

Bake at 400 for 40 min, broil for the last minute to get a brown crust on top

In a large stockpot bring the cream cheese, curry paste, and chili sauce to a simmer and chicken broth to a simmer. Add your roasted vegetables and immersion blend until creamy. If you don’t have an immersion blender regular is fine.

In a separate pan season and sautee your chicken. Remove your chicken, shred it, and add it back to the soup.l with the rest of the chopped peppers. Add your seasoning, mix it up, and enjoy!