Ingredients:

  • 2 medium carrots, chopped (130g)
  • 1 large sweet potato, cubed (200g)
  • 1 red bell pepper, seeded and chopped (150g)
  • 1 red onion, wedged (110g)
  • 6 cloves garlic, peeled and whole (30g)
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 tsp lemon juice
  • 1/2 cup coconut milk
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the carrots, sweet potato, red bell pepper, red onion, garlic, olive oil, smoked paprika, ground cumin, salt, and black pepper on a parchment lined sheet pan. Note: Mix everything directly on the pan to save a bowl.
  2. Spread the vegetables in a single layer. Roast for 25-30 minutes until the edges are mahogany colored and the garlic is soft.
  3. Carefully transfer the roasted vegetables and all the oil or juices from the pan into your blender. Note: Those brown bits on the pan are where the flavor lives.
  4. Add the vegetable broth and lemon juice to the blender.
  5. Blend on high until the mixture is velvety and smooth.
  6. Pour the blended mixture into a pot over medium heat.
  7. Stir in the coconut milk and heat through for 5 minutes until steaming but not boiling. Note: A rolling boil can break the coconut milk emulsion.
  8. Remove the bay leaf and stir in the fresh parsley just before serving.