1cupfull fat coconut milk (or half and half, if you prefer)
Your favourite dairy-free or dairy yogurt and fresh herbs for serving
1
Preheat your oven to 400 degrees Fahrenheit and line to large baking sheets with parchment paper.
2
Add the eggplant, cauliflower, onions, peppers, garlic, tomatoes, zucchini, and carrots to the baking sheets, making sure they're in a single layer.
3
Drizzle the olive oil over top and sprinkle with salt and pepper.
4
Roast at 400 degrees Fahrenheit for about 35-40 minutes, or until the carrots are tender when pierced with a fork and the vegetables are beginning to brown slightly.
5
Add all the roasted vegetables and their juices to a large pot over medium heat and add the stock.
6
Allow the mixture to come to a low boil and reduce the heat until the mixture begins to simmer.
7
Simmer for about 10-15 minutes and then turn off the heat.
8
Add the coconut milk (or half and half) and puree until smooth.
9
Serve with a dollop of your favourite yogurt and some fresh herbs for garnish.
1cupfull fat coconut milk (or half and half, if you prefer)
Your favourite dairy-free or dairy yogurt and fresh herbs for serving
Directions
1
Preheat your oven to 400 degrees Fahrenheit and line to large baking sheets with parchment paper.
2
Add the eggplant, cauliflower, onions, peppers, garlic, tomatoes, zucchini, and carrots to the baking sheets, making sure they're in a single layer.
3
Drizzle the olive oil over top and sprinkle with salt and pepper.
4
Roast at 400 degrees Fahrenheit for about 35-40 minutes, or until the carrots are tender when pierced with a fork and the vegetables are beginning to brown slightly.
5
Add all the roasted vegetables and their juices to a large pot over medium heat and add the stock.
6
Allow the mixture to come to a low boil and reduce the heat until the mixture begins to simmer.
7
Simmer for about 10-15 minutes and then turn off the heat.
8
Add the coconut milk (or half and half) and puree until smooth.
9
Serve with a dollop of your favourite yogurt and some fresh herbs for garnish.