1. Preheat the oven to 475°F. Lightly baste the peppers with oil, place on a baking sheet, and roast for 25 minutes. Remove from the oven, carefully slice open with a knife, and remove the seeds with a spoon. Transfer to a large blender.
2. Meanwhile, place the vegetable stock in a 3-quart pot over medium-high heat. Add all of the ingredients except the dill, and coconut, and cook for 15 minutes, stirring occasionally.
3. Carefully transfer to the blender with the bell peppers, and blend until creamy.
4. Return to the pot, add the dill and stir well. Garnish with shredded coconut before serving.
You can broil the peppers until charred, approximately 10 minutes, flipping periodically to ensure even cooking.
Add 2 cups of your favorite veggies after blending. Try with corn, peas, diced carrots, or chopped spinach.
Replace the dill with 3 tablespoons finely chopped chives.