Roasted Vegetable And Ginger Coconut Milk Soup Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400掳F (200掳C).
• STEP 2.Toss the vegetables with olive oil, salt, and pepper, then spread them out on a baking sheet.
• STEP 3.Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
• STEP 4.In a large pot, heat the coconut oil over medium heat. Add the ginger and garlic, and saut茅 for 2-3 minutes until fragrant.
• STEP 5.Add the roasted vegetables to the pot, along with the vegetable broth and coconut milk. Bring to a simmer and let cook for 10 minutes to allow the flavors to meld together.
• STEP 6.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
• STEP 7.Season with salt and pepper to taste.
• STEP 8.Serve the soup hot, garnished with fresh herbs or a drizzle of coconut milk, if desired.

Cooking Tips

• Feel free to use any combination of vegetables you like for roasting, such as carrots, bell peppers, or cauliflower.
• For a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce.
• If you don't have an immersion blender, be careful when blending hot soup in a regular blender. Allow it to cool slightly before blending and blend in batches if necessary.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the soup on the stovetop over medium heat until warmed through.
• This soup can be served as a main course with crusty bread or as a starter before a larger meal.