Caribbean Smoky Tomato & Pepper Soup

Preheat a cast iron skillet or heavy-bottomed pan over high heat until smoking. Add 1 tablespoon of coconut oil.

Slice the bell peppers in half, remove seeds and membranes. Place cut-side down on the same skillet. Char until the skin is blackened and the flesh is soft, about 8 minutes. Set aside to cool.

Peel the charred tomatoes and roughly chop. Peel and roughly chop the charred bell peppers.

In a large Dutch oven or heavy pot, melt the remaining 2 tablespoons of coconut oil over medium heat.

Add the diced yellow onion and cook, stirring occasionally, until softened and golden — about 5 minutes. Season with a pinch of salt.

Add the minced garlic and grated ginger to the pot. Stir constantly for 1 minute until fragrant — the kitchen should smell incredible right now.

Add the chopped charred tomatoes and bell peppers to the pot. Stir to combine with the aromatics.

Sprinkle in the cayenne, ground cloves, remaining salt, and black pepper. Strip the thyme leaves from the sprigs and add them to the pot. Stir everything together well.

Pour in the chicken broth. Bring to a boil, then reduce heat to a gentle simmer. Let it cook uncovered for 20 minutes, allowing the flavors to marry and deepen.

Using an immersion blender or working in batches with a standing blender, puree the soup until completely smooth. Be careful with the hot liquid — only fill the blender halfway and vent the lid.

Return the pureed soup to the pot if needed. Taste and adjust seasoning — it should have a warm heat from the cayenne and that signature island warmth from the cloves.

Squeeze the juice of one lime directly into the soup. Stir well — this brightens everything up.

Serve hot, garnished with fresh parsley and a extra lime wedge on the side. The soup should be thick, smoky from the char, and pack a gentle but satisfying heat.