Ingredients:

  • 2 lbs Roma tomatoes, halved
  • 1 large yellow onion, wedged
  • 3 large carrots, cut into 1-inch chunks
  • 2 red bell peppers, deseeded and quartered
  • 1 whole head garlic, top sliced off
  • 3 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • 3 cups vegetable broth
  • 1 tbsp lemon juice
  • ½ cup coconut milk

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Arrange the tomatoes, onions, carrots, and peppers in a single layer on a rimmed baking sheet.
  3. Wrap the head of garlic in aluminum foil with a drizzle of olive oil and place it on the pan.
  4. Drizzle the vegetables with olive oil and sprinkle with salt, pepper, and thyme. Toss with your hands to ensure every piece is evenly coated.
  5. Roast for 35–40 minutes until the edges of the onions are deep brown and tomato skins are blistered and shriveled.
  6. Squeeze the roasted garlic cloves out of their skins directly into a high-speed blender.
  7. Scrape all roasted vegetables and any browned bits from the pan into the blender.
  8. Pour in the vegetable broth, lemon juice, and coconut milk.
  9. Start the blender on low, gradually increasing to high, and process for 45–60 seconds until completely smooth.