Roasted Vegetable and Coconut Milk Soup
An easy recipe of roasted vegetables with ginger and garlic infused coconut milk.
Roasted Vegetable and Coconut Milk Soup An easy recipe of roasted vegetables with ginger and garlic infused coconut milk. |
| Servings | Prep Time |
| 2servings | 10min |
| Cook Time |
| 40min |
|
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Ingredients
- 2cups mixed vegetableschopped into chunks
- 30ml olive oil
- salt and black pepperto season
- 1tablespoon coconut oil
- 2cloves garlicpeeled and crushed
- 3cm fresh gingerpeeled and grated
- 1tin coconut milk
- salt and black pepperto season
Instructions
- Arrange the chopped vegetables in an oven safe baking tray.
- Drizzle with olive oil and season.
- Cover with foil and roast in the oven at 180 degrees Celsius until soft – about 35 minutes. After roasting time, remove the foil and roast for another 15 minutes.
- In the meantime, in a saucepan, heat the coconut oil and saute the garlic and ginger for a few minutes.
- Add the coconut milk and simmer for 30 minutes on medium – low heat, until reduced by a quarter – season as go you.
- Transfer coconut milk to a bowl and add roasted vegetables. Season
- You can also mash a few veggies if you like it that way. Serve hot.