A message to the reader from Ms. Romanski: “This is a recipe for soup I make every year! The great thing about it is you can swap out the vegetables or add other spices, and it always turns out great! It’s a fun recipe to play with, and the soup goes well with sourdough bread. It serves 4-8, depending on whether it is used for a main or a side.”
5-6 roma tomatoes, halved
5 large carrots, peeled
1 large butternut squash, or 2-3 smaller squashes
3 medium sweet potatoes, cubed
3 heads of garlic
1 yellow onion
1 can coconut milk
Olive Oil
Salt
Pepper
Oregano
Cumin
Red Chili Flakes (optional)
Smoked Paprika
Vegetable Broth OR Water
Directions
- Preheat the oven to 425 F.
- Wash and chop all the veggies. Place them on several large sheet pans, coating them in olive oil and the spices. You can customize the spices to your liking, but I tend to go heavy on the red chili flakes!
- Bake the veggies for 40-50 minutes, until they are tender. Check on them after ~25 mins to toss.
- Remove the veggies from the oven and drop them in a food processor or blender. Be sure to squeeze out the garlic cloves with tongs if they are hot.
- Add water or vegetable broth, depending on how thick you want the soup to be. Blend until smooth.
- Empty the blended vegetables into a large saucepan. With the flame on low, add the can of coconut milk.
- Season as needed! Enjoy piping hot with a piece of fresh sourdough
“I started making this recipe a couple of years ago because my mom and I are both plant-based, and we wanted to make something everyone could eat and enjoy. I think it originally came from a recipe I saw on Instagram, but I have made it my own over the years. Now, I make the recipe every year, but it changes every time I make it because the best part of this recipe is how flexible it is! I use whatever vegetables look fresh and season with a new blend each time. My husband and I make variations of this soup all the time in the winter, but we do love sharing it with our families on the holidays. I hope it is one our family will enjoy for generations to come,” Ms. Romanski remarked.
