Ingredients:

  • 2 lbs mixed root vegetables (carrots, sweet potato, parsnips), chopped into 1-inch chunks
  • 1 large white onion, quartered
  • 1 red bell pepper, deseeded and chopped
  • 6 cloves garlic, peeled and left whole
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 6 cups vegetable broth
  • 1 tsp dried thyme
  • 1 cup full-fat coconut milk
  • 1 tbsp lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: Ensuring the oven is fully hot prevents the veg from steaming.
  2. Toss the root vegetables, onion, bell pepper, and whole garlic on the baking sheet with olive oil, salt, and pepper.
  3. Spread everything in a single layer. Bake for 30-35 minutes until the edges are golden brown and smell like toasted nuts. Toss them halfway through to ensure even browning.
  4. Transfer all the roasted vegetables and every drop of those brown pan juices into your pot. Note: Those juices are flavor bombs.
  5. Pour in the 6 cups of vegetable broth and stir in the dried thyme.
  6. Bring the mixture to a gentle boil, then immediately reduce the heat. Simmer for 10 minutes until the vegetables are tender and the aroma is fragrant.
  7. Remove the pot from the heat entirely.
  8. Use your immersion blender to puree the mixture until the texture is completely smooth and velvety.
  9. Stir in the coconut milk and lemon juice.
  10. Taste the soup. Add a pinch more salt if the flavors feel muted.