Description
A comforting and nutritious soup packed with roasted vegetables and enriched with creamy coconut milk.
Ingredients
Scale
- 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.
- Transfer all the veggies onto a baking sheet. Drizzle with olive oil, adding some to the bulb of garlic too. Bake for 35-40 minutes.
- After roasting, transfer the veggies to a blender. Blend the roasted vegetables with the 3 cups of vegetable broth.
- In a pot, simmer the blended soup for a few minutes. Then, stir in the coconut milk.
- Serve the soup in a bowl, topping it with black pepper and fresh basil.
Notes
Chop veggies evenly for uniform roasting. Feel free to add other vegetables or adjust the coconut milk for creaminess.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg