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Author Notes: Roasting the vegetables for this soup deepens and intensifies the flavors. Tomatoes add complexity and coconut milk mellows and smoothes. The result is a richly satisfying soup. —Kim Pawell
Serves 8 - 10
- 2 1/2 pounds carrots, peeled and cut into 1" pieces
- 1 1/2 onions, peeled and cut into wedges
- 3 tablespoons olive oil, divided
- 1 head of garlic
- 4 Roma tomatoes, sliced in half
- 6 cups chicken or vegetable stock
- 1 piece of ginger about 1" long, peeled and finely minced
- 2 limes, zest and juice
- 2 cups coconut milk (not lite!)
- salt and pepper to taste
- Greek yogurt to garnish (optional)
- lime wedges to garnish (optional)
- Heat oven to 400 degrees. Scatter carrots, onions and tomato halves in the bottom of two roasting pans, taking care not to crowd. Toss with 2½ T olive oil and season with salt and pepper.
- Slice about one inch off the top of the garlic clove, leaving the peels on. Drizzle a ½ T olive oil over the slice and replace top. Wrap in tin foil and add the garlic head to one of the roasting pans.
- Roast the garlic and vegetables for 10 minutes and then turn all the vegetables with a spatula, except the tomatoes. Return all the vegetables to the oven and roast another 10 minutes. Remove the carrots and onions and put into a large heavy-bottomed pot. Return the tomatoes and the garlic to the oven for another 20 minutes.
- While the tomatoes and garlic continue to roast add 6 cups of stock, ginger, lime zest and lime juice to the pot with the carrots and the onions. Bring to a boil and reduce heat to a simmer until the tomatoes and garlic are fully roasted. Add the tomatoes and squeeze out the soft roasted garlic into the soup pot, stir in and remove from heat.
- Puree the soup using a blender, a food processor or a stick blender. A blender will provide the smoothest results. Return the pureed soup to the pot and stir in the coconut milk. Taste and season with salt and pepper.
- Serve with an optional dollop of yogurt and a squeeze of lime.
- This recipe was entered in the contest for Your Best Recipe with Coconut