Roasted Carrot And Coconut Milk Soup

1. 1

   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 21/2 T olive oil and season with salt and pepper.

2. 2

   Slice about one inch off the top of the garlic clove, leaving the peels on. Drizzle a 1/2 T olive oil over the slice and replace top. Wrap in tin foil and add the garlic head to one of the roasting pans.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Serve with an optional dollop of yogurt and a squeeze of lime.

No additional tips available.