Ingredients:

  • 2 whole heads of garlic
  • 300g carrots, chopped into 1-inch chunks
  • 200g parsnips, chopped into 1-inch chunks
  • 150g yellow onion, quartered
  • 300g russet potatoes, cubed
  • 45ml extra virgin olive oil
  • 6g kosher salt
  • 3g cracked black pepper
  • 30ml olive oil
  • 15g garlic, minced
  • 5g fresh thyme leaves
  • 1.4L vegetable broth (low sodium)
  • 400ml full-fat coconut milk
  • 15ml lemon juice

Instructions:

  1. Preheat oven to 425°F (220°C). Place chopped carrots, parsnips, onion, and cubed potatoes on a parchment-lined sheet. Drizzle with 45ml olive oil, salt, and pepper. Nestle the garlic heads, cut side up, in the center and roast for 30–35 minutes until edges are charred and mahogany-colored.
  2. Heat 30ml olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add minced fresh garlic and thyme, sautéing for 2 minutes until fragrant and translucent.
  3. Squeeze the softened roasted garlic cloves out of their skins and into the pot. Add the roasted vegetables and vegetable broth.
  4. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
  5. Stir in the full-fat coconut milk and lemon juice.
  6. Use a high-speed blender or immersion blender to process the soup until completely smooth and velvety. Season with additional salt and pepper to taste.