Apple and pepper soup with chili

Ingredients for 4 servings:

• 3 red bell peppers
• some oil
• 1 small onion(s)
• 3 apples
• 2 chili peppers
• 1 piece(s) of ginger root, approx. 1 cm
• 1 pinch of cinnamon
• 1 tbsp tomato paste
• 200 ml cider, dry
• 500 ml vegetable stock
• 100 g coconut milk
• Salt
• 1 pinch(s) of sugar
• 1 apple
• 1 tbsp butter
• some coriander leaves, finely chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

hellishly hot and heavenly sweet

Preheat the oven to 230°C. Line a baking sheet with baking paper. Wash the peppers, halve them, and deseed them. Brush the outside with a little oil and place them skin-side up on the baking paper. Bake in the oven for 25 minutes. Then let it cool, peel off the skin, and chop into large pieces. Peel the onion and ginger, and deseed the chilies. Finely dice everything. Peel and quarter the apples, remove the cores, and cut into approximately 1 cm cubes. Heat approximately 1 tablespoon of oil in a saucepan and sauté the onion, chili, and ginger. Then add the diced apple, bell pepper pieces, cinnamon, and tomato paste, and cook, stirring frequently. Pour in the cider and reduce slightly. Then pour in the vegetable stock and coconut milk and simmer for about 10 minutes. Puree everything and season with salt and a pinch of sugar. Wash the last apple, core it, and cut it into thin slices. Heat 1 tablespoon of butter in a pan and fry the apple slices. Ladle the soup into bowls, garnish with fried apple slices and coriander leaves, and serve.