Creamy Roasted Veggie Soup 

This Creamy Roasted Veggie Soup is a delightful blend of roasted vegetables and creamy coconut milk, offering a comforting and hearty meal. The natural sweetness of the roasted vegetables combined with the richness of coconut milk creates a velvety texture that's both satisfying and nourishing. Perfect for chilly evenings, this soup is vegan, gluten-free, and can be easily customized with your favorite vegetables. It's a wholesome dish that brings warmth and flavor to your table.

🧄 Ingredients

• 6 plum or Roma tomatoes, halved

• 2 zucchinis, halved and chopped

• 2–3 carrots, cut into 2–3 inch pieces

• 1 bell pepper, halved

• 1 onion, quartered

• 1 bulb garlic, top sliced off

• 3 cups vegetable broth

• 1 (13.5 oz) can coconut milk

• Olive oil for roasting

• Salt and pepper to taste

🔪 Directions

1. Preheat oven to 425°F (220°C).

2. Prepare Vegetables: Place tomatoes, zucchinis, carrots, bell pepper, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.

3. Roast: Roast vegetables in the preheated oven for 30–35 minutes, or until tender and slightly caramelized.

4. Blend: Transfer roasted vegetables to a large pot. Add vegetable broth and use an immersion blender to puree until smooth.

5. Add Coconut Milk: Stir in coconut milk and heat over medium heat until warmed through. Adjust seasoning with salt and pepper as needed.

6. Serve: Ladle soup into bowls and garnish with fresh herbs or a drizzle of coconut milk if desired.

📊 Nutritional Estimate (per serving)

• Calories: Approximately 180 kcal

• Total Fat: 10 g

• Saturated Fat: 8 g

• Cholesterol: 0 mg

• Sodium: 300 mg

• Total Carbohydrates: 22 g

• Dietary Fiber: 5 g

• Sugars: 10 g

• Protein: 3 g