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First, roast the bell pepper. For this, deseed it, cut it into sections and broil it with the skin side up until it bubbles up and burns. If you have a gas hob you can also put the whole pepper directly on it to burn the skin. Run the back of a knife along the burned skin to remove it. In a pot, heat the coconut oil and saute the chopped onions in it. Add the spices, roast for a little and then also add the chopped bell pepper. After a couple of minutes add the chopped cauliflower and the vegetable stock. Bring to a boil and simmer for about 10 to 15 minutes - until the cauliflower is soft. If you want to use some coconut milk for serving, set about 1 tablespoon per portion aside. Add the rest of the coconut milk and blend the soup with a method of your choice. Simmer until the soup has reached the desired consistency. Serve the soup and top it with some coconut milk, stirring it in gently. Optionally sprinkle with some fresh thyme.
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