Ingredients:

  • 2 lbs mixed roasting vegetables (carrots, cauliflower, and red bell peppers)
  • 1 medium yellow onion, quartered
  • 1 whole head garlic, top sliced off
  • 3 tbsp olive oil
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 4 cups vegetable broth (low sodium)
  • ½ cup heavy cream or full-fat coconut milk
  • 1 tbsp fresh lemon juice
  • 1 tsp dried thyme or oregano

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the chopped mixed vegetables and quartered onion with olive oil, salt, and pepper directly on the sheet pan.
  3. Place the garlic head, cut-side down, in the corner of the pan.
  4. Roast for 30–40 minutes, rotating the pan halfway through, until vegetables are tender and edges are deep mahogany brown.
  5. Transfer the roasted vegetables to a blender, squeeze out the softened garlic cloves from their skins into the blender, and add the vegetable broth and lemon juice.
  6. Blend on high for 60 seconds until the mixture is completely smooth.
  7. Pour the blended soup into a pot over medium-low heat, stir in the heavy cream (or coconut milk) and dried herbs, and heat through for 3–5 minutes without boiling.