Ingredients:

  • 2 lbs mixed vegetables (sweet potato, carrots, cauliflower, and red bell pepper), cubed
  • 1 medium (150g) yellow onion, quartered
  • 1 head (50g) garlic, top sliced off
  • 3 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 cups low sodium vegetable broth
  • 1 cup full-fat coconut milk
  • 1 tbsp lemon juice
  • 2 bay leaves

Instructions:

  1. Preheat the oven to 400°F (200°C). On a parchment-lined baking sheet, toss the cubed mixed vegetables and quartered onion with olive oil, smoked paprika, dried thyme, salt, and pepper.
  2. Wrap the garlic head in foil with a drizzle of oil and place it on the baking sheet. Roast for 30–35 minutes, tossing the vegetables halfway through, until edges are deeply browned and lightly charred.
  3. Transfer the roasted vegetables and the squeezed-out roasted garlic cloves into a Dutch oven or stockpot.
  4. Pour in the vegetable broth and add the bay leaves. Bring to a gentle simmer over medium heat for 10 minutes.
  5. Remove the bay leaves. Use an immersion blender to process the soup directly in the pot, or transfer to a high-speed blender in batches and blend until perfectly smooth.
  6. Stir in the full-fat coconut milk and lemon juice. Taste and adjust salt if needed before serving.