Description
A delicious and creamy roasted vegetable soup that is perfect for any season.
Ingredients
Scale
- 2 cups of mixed vegetables (carrots, bell peppers, zucchini)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the mixed vegetables, onion, and garlic with olive oil, salt, and pepper on a baking sheet.
- Roast the vegetables in the oven for 25-30 minutes until tender and slightly caramelized.
- Transfer the roasted vegetables to a large pot and add the vegetable broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the coconut milk and blend the soup until smooth using an immersion blender or a regular blender.
- Adjust seasoning if necessary and serve hot, garnished with fresh herbs if desired.
Notes
- For a spicier version, add red pepper flakes.
- This soup can be stored in the refrigerator for up to 5 days.
- Freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg