Cream of Roasted Garlic and Tomato Soup
It's starting to get cold... and I tend to gravitate towards soups for these cool nights...
This recipe is adapted out of Eating Healthy Magazine..
4 Carrots, roughly chopped
2 Sweet Onions, roughly chopped
1 head of Garlic, top sliced off
5 sprigs of fresh Rosemary
3 tbsp Olive Oil
2 14.5oz cans of Diced Tomatoes
2 tsp Sea Salt
2 13.5oz Cans of full-fat Coconut Milk
Pre-heat your oven to 375.
In a large roasting pan, add your carrots, onions and head of garlic. Sprinkle the rosemary leaves onto the tops of this, and then drizzle with 2 tbsp of the olive oil, and Toss.
Roast in the oven for 45 minutes.
Once, the veggies are roasted peel the garlic or just squeeze it out of the peel. The, In a large stockpot, add 1 tbsp Olive Oil and add the roasted vegetables. Add the tomatoes and salt and bring to a simmer for about 5 minutes.
Add the coconut milk and simmer for another minute or two.
Now, using a handheld immersion blender, blend it all up.. Then bring to a simmer for another 4 minutes.
Serve With Baguette or Rosemary Parmesan bread (as shown above)
Let me tell you what.. This soup was awesome... very comforting and it didn't take a lot of bowls of it to make you full!