This Roasted Potato and Garlic Soup is a comforting and flavorful dish, perfect for cozy meals. It combines roasted potatoes, carrots, and garlic, creating a rich and earthy flavor. The soup is further enhanced with coconut milk for creaminess and lemon juice for a zesty kick. Ideal for cold days, it's a nutritious choice that's both delicious and easy to prepare.
Servings 4
Prep Time 15 minutesmins
Cook Time 50 minutesmins
Total Time 1 hourhr5 minutesmins
Equipment
Oven
Baking Tray
blender or food processor
Large Pot, Knife
Cutting board
Ingredients
1.3lbsPotatoesabout 600g, peeled and diced
5ozCarrotsabout 150g, peeled and diced
4ozOnionchopped, about 110g
4-5bulblsGarlic bulbs: 4-5
2-3tbspOlive oil: 2-3 tablespoonsor about 30-45 ml
Salt and pepperto taste
1-2tbspLemon juice: 1-2 tablespoons15-30 ml
4cupsVegetable stock: 4 cupsabout 1 liter
1cupCoconut milk240 ml
Chili oilfor serving
Instructions
Preheat the Oven: Warm your oven to 400°F (200°C).
Prepare the Vegetables: Toss the potatoes, carrots, and whole garlic bulbs (with the tops trimmed off) in olive oil, salt, and pepper.
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.
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.
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.
Lemon Juice: Add lemon juice for a zesty flair.
Serve: Pour the soup into bowls, top with a swirl of chili oil.
Notes
The soup's flavor can be enhanced by roasting the vegetables until they are well-caramelized.
Suitable for vegans if vegetable stock and coconut milk are used.
The chili oil topping is optional but adds a nice kick.
Lemon juice adds a fresh, zesty flavor but can be adjusted to taste.
The soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.