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Preheat your oven to 375 °F. In the meantime, chop veggies into 1" cubes, adding them into a big bowl as you go. Chop the top off a head of garlic. Once you're finished chopping, add the veggies to a baking sheet, and the garlic to a corner.
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Season liberally with olive oil, salt and pepper, a pinch of crushed chili flakes and a sprinkling of rosemary. Stir the veggies around in the pan to ensure each piece is well coated with oil and seasonings. Ensure the head of garlic is well coated with oil and seasonings. Roast at 375 °F for 30 minutes.
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After the half an hour is up, stir and rotate the veggies. Then, put them back in to cook for another 30 minutes.
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After the last half an hour, the veggies should be done. Remove the baking sheet from the oven and allow to cool for about 10 minutes.
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Once cooled, squeeze the roasted garlic cloves out from the head onto the baking sheet. Add the contents of the baking sheet to your Vitamix (or similar) and add the coconut milk and veggie broth. Blend on high for a few minutes until completely smooth. Add the blended mixture to a large soup pot and turn on low heat.
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In a large pot, heat the soup through on low heat to allow all the flavours to marry together, stirring constantly. Taste and season as needed with salt and pepper. Mine was perfect without any additional seasoning.
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Once the soup is warmed through, serve immediately. Ladle into serving bowls or cups -- garnish with a drizzle of olive oil, a squeeze of fresh lemon juice and a scattering of edible flowers!