This beautifully colored soup has a bit more heft to it than a regular tomato soup and the addition of ginger and an Indian spice blend adds lovely flavor. I used coconut milk to add some creaminess and a subtle sweetness, but you could add some dairy if you would like as a substitute.
Preheat oven to 400. Line a baking sheet with parchment paper. Toss the tomatoes, onion and garlic in the olive oil and season generously with salt and pepper and spread vegetables out on baking sheet. Roast for about 30 minutes until tomatoes are bursting and vegetables are just charred. Once cool enough to handle, add the charred tomatoes mixture along with all accumulated juices to a large pot along with ginger and heat to medium. Add the roasted red peppers, lentils, stock and spices and bring moisture to a simmer. Cover and allow the lentils to cook and soften and flavors to blend or 20-30 minutes. Remove from heat and transfer soup to blender or processor and process until smooth. Transfer back to pot and add the coconut milk (reserving a bit for garnish) Adjust seasonings to taste. Ladle soup in bowls, garnish with chickpeas, fresh mint leaves and a drizzle of fresh coconut milk. Enjoy.