Roasting the vegetables for this soup intensifies and deepens the flavors, tomatoes add complexity and coconut milk smooths it all together into a delicious and satisfying soup.
Ingredients
- 2.5 pounds carrots, peeled and cut into 3
- 1½ onions, peeled and cut into wedges
- 3 T olive oil, divided
- 1 head of garlic
- 4 roma tomatoes, sliced in half
- 6 cups chicken or vegetable stock
- Zest of 2 limes
- 2 cups coconut milk
- Salt and pepper to taste
- 3 ounces lime juice
- Greek yogurt to garnish (optional)
- Lime wedges for garnish (optional)
Directions
- 1Heat oven to 400 degrees. Scatter carrots, onions and tomato halves in the bottom of two roasting pans, taking care not to crowd. Toss with 2½ T olive oil and season with salt and pepper.
- 2Slice about one inch off the top of the garlic clove, leaving the peels on. Drizzle a ½ T olive oil over the slice and replace top. Wrap in tin foil and add to one of the roasting pans.
- 3Roast the garlic and vegetables for 10 minutes and then turn all the vegetables with a spatula, except the tomatoes. Return all the vegetables to the oven and roast another 10 minutes. Remove the carrots and onions and put into a large heavy-bottomed pot. Return the tomatoes and the garlic to the oven for another 20 minutes.
- 4While the tomatoes and garlic continue to roast add 6 cups of stock, ginger, lime zest and lime juice to the pot with the carrots and the onions. Bring to a boil and reduce heat to a simmer until the tomatoes and garlic are fully roasted. Add the tomatoes and squeeze out the soft roasted garlic into the soup pot, stir in and remove from heat.
- 5Puree the soup using a blender, a food processor or a stick blender. Return the pureed soup to the pot and stir in the coconut milk. Taste and season with salt and pepper.
- 6Serve with an optional dollop of yogurt and a squeeze of lime.
