Ingredients
1 ⅓ lbs Potatoes (about 600g, peeled and diced)
5 oz Carrots (about 150g, peeled and diced)
4 oz Onion (chopped, about 110g)
4 - 5 bulbls Garlic bulbs: 4 5
2 - 3 tbsp Olive oil: 2 3 tablespoons (or about 30 45 ml)
Salt and pepper (to taste)
1 - 2 tbsp Lemon juice: 1 2 tablespoons (15 30 ml)
4 cups Vegetable stock: 4 cups (about 1 liter)
1 cup Coconut milk (240 ml)
Chili oil (for serving)
Directions
Step 1
Preheat the Oven: Warm your oven to 400°F (200°C).
Step 2
Prepare the Vegetables: Toss the potatoes, carrots, and whole garlic bulbs (with the tops trimmed off) in olive oil, salt, and pepper.
Step 3
Roast with Foil: Spread the seasoned vegetables on a baking tray. Cover the tray with aluminum foil to ensure even roasting and to prevent the vegetables from getting too brown.
Step 4
Uncover and Continue Roasting: After about 20 minutes, remove the foil and continue roasting for another 10-20 minutes, until the vegetables are tender and have a nice, golden color.
Step 5
Blend the Soup: Allow the vegetables to cool a bit, then squeeze the garlic out of their skins. Blend the veggies with vegetable stock and coconut milk, and simmer. Season to taste.
Step 6
Lemon Juice: Add lemon juice for a zesty flair.
Step 7
Serve: Pour the soup into bowls, top with a swirl of chili oil.
