Description
A comforting and nutritious soup made with roasted vegetables and creamy coconut milk, perfect for any season.
Ingredients
- 6 tomatoes (plum or roma, cut in half)
- 2 zucchinis (cut in half horizontally and vertically)
- 2-3 carrots (cut in half and chopped into 2 – 3 inches)
- 1 bell pepper (cut in half or keep whole)
- 1 onion (roughly chopped into 4 pieces)
- 1 bulb garlic (top cut off)
- 3 cups vegetable broth
- 1 can (13.5oz) coconut milk
- Drizzle of olive oil (for baking the veggies)
Instructions
- Preheat your oven to 425°F.
- Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top off of the garlic bulb.
- Transfer all the veggies onto a baking sheet, drizzle with olive oil, and add some to the bulb of garlic too. Bake for 35-40 minutes.
- After baking, transfer the roasted vegetables to a blender and blend with the vegetable broth until smooth.
- In a pot, simmer the blended soup for a few minutes, then stir in the coconut milk.
- Serve hot in bowls, garnished with black pepper and fresh basil.
Notes
Roasting time may vary; keep an eye on the veggies until they’re tender and slightly caramelized. For an extra smooth texture, blend the soup in smaller batches.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Vegan