Description
A warm and comforting soup made with roasted vegetables and creamy coconut milk, packed with flavor and nutrients.
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 kept whole)
- 1 onion (roughly chopped into 4 pieces)
- 1 bulb garlic (top cut off)
- 3 cups vegetable broth
- 1 13.5 oz can coconut milk
- Drizzle 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 the bulb of garlic.
- Spread all the chopped veggies on a baking sheet. Drizzle with olive oil, and add some to the bulb of garlic as well. Bake for 35-40 minutes until tender and slightly browned.
- Transfer the roasted vegetables to a blender or use an immersion blender in a pot. Blend the roasted veggies with the vegetable broth until smooth.
- Pour the blended soup into a pot and simmer for a few minutes. Turn off the heat and stir in the coconut milk.
- Serve the soup in bowls, topping with a sprinkle of black pepper and fresh basil.
Notes
Feel free to add your favorite veggies or adjust thickness with broth. This soup can be made spicy with red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking and Blending
- Cuisine: Vegan