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Roasted Vegetable and Coconut Milk Soup

Roasted Vegetable and Coconut Milk Soup

0 reviews
READY IN 50min
PREP TIME 10min
COOK TIME 40min
SERVINGS 2

An easy recipe of roasted vegetables with ginger and garlic infused coconut milk.

I had loads of vegetables in the fridge that I had to use up, and I decided to reduce my coconut milk by adding sauteed ginger and garlic to the pan while it simmered away. I was very pleased with the result and I hope you can try it out too.

Roasted Vegetable and Coconut Milk Soup

Ingredients

  • 2 cups chopped vegetables
  • Olive oil to roast vegetables
  • salt and black pepper
  • 1 tablespoon butter
  • 1 teaspoon crushed garlic
  • 1 tablespoons freshly grated ginger
  • 1 tin coconut milk

Directions

  • 1Arrange the chopped vegetables in an oven safe baking tray.
  • 2Drizzle with olive oil and season.
  • 3Roast in the oven at 180 degrees Celcius until soft – about 40 minutes.
  • 4In the meantime, in a saucepan add the butter and saute the garlic and ginger for a few minutes.
  • 5Add the coconut milk and simmer for 30 minutes on medium – low heat, until reduced to your liking.
  • 6Transfer coconut milk to a bowl and add roasted vegetables. Season.

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