Creamy Roasted Vegetable Soup
Charred roasted veggies and garlic blended with herbs, smoky seasonings, and creamy coconut milk. This soup is comforting, warming, savory, smoky, slightly sweet, and surprisingly unique. Like an upgraded tomato soup, it’s best served with garlic bread or grilled cheese. 286 calories per serving.
Ingredients
- 1 1/2 lbs carrots peeled and chopped into 1 - 2 inch pieces
- 1/2 red onion
- 1/2 green bell pepper
- 1 stalk celery cut into 4 or 5 pieces
- 1 head of garlic
- 3 tablespoons olive oil
- 4 cups water
- 1 small bay leaf
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 cup tomato puree (not tomato paste)
- 1/2 cup canned coconut milk
- 1/4 cup chopped fresh basil leaves
- Salt and pepper to taste
Instructions
- Preheat the oven to 425 F. Cut your onion half into 2 quarters, leaving the peel on. Slice the top of the head of garlic off, just enough to expose the cloves. Leave the half bell pepper in one piece. Lay the prepped veggies on a baking sheet - onion skin side down, garlic standing upright, and pepper cut side down. Drizzle the olive oil over the veggies, and sprinkle with salt and pepper. Roast in the preheated oven for 35 minutes.
- When the veggies finish roasting, carefully remove the peel from the onion (use tongs and/or forks if necessary to avoid getting burned.) Use a butter knife or spoon to squeeze the soft garlic cloves from the peels. Add all the veggies plus the water, bay leaf, rosemary, and smoked paprika to a blender. Blend until smooth.
- Pour the blender contents into a medium sized pot. Stir in the tomato puree, coconut milk, and basil. Taste, and add more salt, pepper, or paprika if necessary. Bring to a simmer. Serve hot with garlic bread or grilled cheese. Garnish with more basil, dried herbs, paprika, and a drizzle of olive oil if desired.