Ingredients:

  • 2 red bell peppers, seeded and quartered
  • 3 medium carrots, chopped into 1-inch chunks
  • 1 large yellow onion, wedged
  • 1 head of garlic, top sliced off
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 4 cups vegetable broth
  • 1 tbsp lemon juice
  • ½ tsp smoked paprika
  • ¼ cup coconut milk

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Arrange the quartered peppers, carrots, and onion wedges in a single layer on a large rimmed sheet pan.
  3. Wrap the head of garlic in aluminum foil with a drizzle of olive oil and tuck it into a corner of the pan.
  4. Drizzle the remaining olive oil over the vegetables and sprinkle with kosher salt and black pepper.
  5. Roast for 35-40 minutes, tossing once halfway through, until the vegetable edges are charred and the carrots are tender.
  6. Squeeze the roasted garlic cloves out of their skins and into a high-speed blender.
  7. Add all the roasted vegetables, any browned bits from the pan, vegetable broth, lemon juice, and smoked paprika to the blender.
  8. Blend on high until completely smooth.
  9. Taste for seasoning and stir in the coconut milk for a creamier finish if desired.