DOWNLOAD RECIPE CARD HERE: https://www.dailythrive.app/s/Roasted-Veggie-Soup.pdf

SERVES: 4
TIME: 60MINS

INGREDIENTS
- 5 carrots
- 1 yellow zucchini
- 1 green zucchini
- 2 red peppers
- 1 white onion
- 2 garlic bulbs
- 7 Roma tomatoes (or 2lb any tomatoes)
- 3 thumbs ginger (grated)
- 1 can 13 oz coconut milk
- 4 tbsp olive oil
- 2 tbsp seasoning (italian, dried oregano, etc)
- handful of fresh basil
- handful fresh oregano

DIRECTIONS
1. Preheat over to 400F degrees. Adjust both racks to middle positions (on top of each other).

2. Prep your veggies. Peel carrots & chop in half. Trim ends of zucchini and slice into 1/2 inch rounds. Peel outer, papery layer of garlic & cut off top of garlic bulbs (to expose each clove). Slice each red pepper into 4 sections. Slice onion into quarters and half the tomatoes.

3. On a parchment paper lined baking tray, spread all your veggies in one layer (you may need two trays). Drizzle with 3 tbsp olive oil (make sure to get it all over the garlic bulbs especially), and season generously with salt & dry seasoning. Roast for 30-40 minutes or until veggies are tender (check the carrots especially).

4. Add all veggies to a blender (make sure you squeeze out the garlic ) with 2 cups hot water, 3 tbsp grated ginger, the can of coconut milk, the handful of basil and oregano leaves. Blend on high for a few minutes until mixed. You may also add it all to a pot / bowl and use an immersion blender. Add salt as needed.

5. Divide into bowls, drizzle 1 tsp olive oil per bowl, add croutons, and enjoy!

NUTRITION (estimate per serving)
calories: 370
protein: 6g
fats: 27g
carbs: 32g