Heat 1 tablespoon f. Oliver's Tunisian Harissa EVOO in a 3-4 quart stockpot over medium heat.
Add garlic and shallots and sauté until fragrant, about 2-3 minutes.
Add coconut milk, starch, broth, mustard, and ginger to the pot. Lightly simmer and stir for 5 minutes to combine.
Place roasted red pepper and contents of the pot in a blender and blend until creamy. (if using an immersion blender, add peppers to pot and blend).
Add soup back to the stockpot and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes.
Garnish with chopped cilantro and a drizzle of Tunisian Harissa EVOO to taste and serve.