Roasted vegetable and coconut milk soup

An easy recipe of roasted vegetables with ginger and garlic infused coconut milk.
recipe, vegetables, soup
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Recipe from: 21 September 2015
Preparation time: 10 min
Cooking time: 40 min


  • 2
    chopped vegetables; I used baby marrow, butternut, cabbage, onion and green beans.
  • Olive oil to roast vegetables
  • salt and black pepper to taste
  • 1
  • 1
    crushed garlic
  • 1
    freshly grated ginger
  • 1
    coconut milk
  • salt and pepper to taste
Servings: Change Serving



Preheat oven to 180°C.

Arrange the chopped vegetables in an oven safe baking tray

Drizzle with olive oil and season.

Roast in the oven until soft – about 40 minutes

In the meantime, in a saucepan add the butter and saute the garlic and ginger for a few minutes

Add the coconut milk and simmer for 30 minutes on medium – low heat, until reduced to your liking

Transfer coconut milk to a bowl and add roasted vegetables. Season

You can also mash a few veggies if you like it that way.

Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here.

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