Roasted Potato and Garlic Soup Recipe
This Roasted Potato and Garlic Soup is a comforting and flavorful dish, perfect for cozy meals. It combines roasted potatoes, carrots, and garlic, creating a rich and earthy flavor. The soup is further enhanced with coconut milk for creaminess and lemon juice for a zesty kick. Ideal for cold days, it's a nutritious choice that's both delicious and easy to prepare.
Equipment
- Oven
- Baking Tray
- blender or food processor
- Large Pot, Knife
- Cutting board
Ingredients
- 1.3 lbs Potatoes about 600g, peeled and diced
- 5 oz Carrots about 150g, peeled and diced
- 4 oz Onion chopped, about 110g
- 4-5 bulbls Garlic bulbs: 4-5
- 2-3 tbsp Olive oil: 2-3 tablespoons or about 30-45 ml
- Salt and pepper to taste
- 1-2 tbsp Lemon juice: 1-2 tablespoons 15-30 ml
- 4 cups Vegetable stock: 4 cups about 1 liter
- 1 cup Coconut milk 240 ml
- Chili oil for serving
Instructions
- Preheat the Oven: Warm your oven to 400°F (200°C).
- Prepare the Vegetables: Toss the potatoes, carrots, and whole garlic bulbs (with the tops trimmed off) in olive oil, salt, and pepper.
- Roast with Foil: Spread the seasoned vegetables on a baking tray. Cover the tray with aluminum foil to ensure even roasting and to prevent the vegetables from getting too brown.
- Uncover and Continue Roasting: After about 20 minutes, remove the foil and continue roasting for another 10-20 minutes, until the vegetables are tender and have a nice, golden color.
- Blend the Soup: Allow the vegetables to cool a bit, then squeeze the garlic out of their skins. Blend the veggies with vegetable stock and coconut milk, and simmer. Season to taste.
- Lemon Juice: Add lemon juice for a zesty flair.
- Serve: Pour the soup into bowls, top with a swirl of chili oil.
Notes
The soup's flavor can be enhanced by roasting the vegetables until they are well-caramelized.
Suitable for vegans if vegetable stock and coconut milk are used.
The chili oil topping is optional but adds a nice kick.
Lemon juice adds a fresh, zesty flavor but can be adjusted to taste.
The soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Suitable for vegans if vegetable stock and coconut milk are used.
The chili oil topping is optional but adds a nice kick.
Lemon juice adds a fresh, zesty flavor but can be adjusted to taste.
The soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition
Calories: 200kcal