Icelandic Chicken Soup
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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 olive oil to a cast iron baking pan.
Bake at 400 for 30 min, broil for the last minute to get a brown crust on top.
In a large stockpot bring the coconut milk 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.
Add your chicken and let it cook for 10 min. Remove your chicken, shred it, and add it back to the soup. Add your seasoning, mix it up, and enjoy!