Earlier today I saw a tweet that said: “soups months is coming” and I couldn’t agree more. It’s finally cold in Houston, 54F/12C and sunny. So I decided to make a vegan roasted tomato and carrot soup that would mirror the sun. With grilled cheese of course.
- 2 cups cherry tomatoes
- 1 cup of carrots
- 5 cloves of garlic
- 1 inch of fresh ginger
- 2 tsp of salt
- 1 tsp pepper
- 1 tsp dried oregano
- 3 tablespoons of olive oil
- 1 1/2 cups of coconut milk
- 1 cup of vegetable broth
- pepitas to garnish (optional)
Preheat your oven at 400F/204C. In a sheet pan lined with parchment paper, place the tomatoes, carrots, garlic, and ginger with enough space between each individual vegetable. Add the oil, salt, pepper and oregano. Give it a little shake and coat evenly. Roast in the oven for 30-40 minutes until light brown.
When the tomatoes and carrots are nice and roasted, cool for 10 minutes. Then add to the blender together with the coconut milk and vegetable broth. Blend until silky smooth. Plate directly onto a bowl and top with chilli flakes, olive oil, and pepitas.
I love this recipe because the sweetness of the coconut milk and the carrots balance the acidity of the tomatoes in a lovely way. The garlic and ginger give it a little zing and depth that it needs. The soup is great on its own but a nice grilled cheese and avocado sandwich, I don’t know it hits the spot!