Preheat the oven to boil and prepare a baking tray with some parchment paper.
Quarter the bell peppers and take out the seeds. Line the bell peppers on the baking tray and put them for around 10 minutes in the oven. The skin should be dark/black and make some bubbles.
Take the bell peppers out of the oven and transfer them in a plastic bag. Let them cool for a while. Then take the skin of the peppers. Then dice them, set them apart.
Now put some oil in a pot and add the diced garlic, the diced onions. Stir with a wooden spoon. Switch on the heat and let it brown a little. Meanwhile you can peel the potato and cut it in small pieces.
Add the potatoes and the bell peppers. Let them brown a little. Add the glass of white wine and let it evaporate. Add the vegetable stock. Season with the spices and let it cook high for a minute and then set on simmer for around 15 minutes.
With an immersion blender blend the soup to creamy, add the coconut cream and stir.
Decorate with some bell pepper stripes and serve hot!
You can use also only red bell peppers, so the color of the soup with be more red.
Don't season too much when cooking. Better to season a second time after the soup is ready.