Roasted vegetable and coconut milk soup

Anina's Recipes
2 servings Prep: 10 mins, Cooking: 40 mins
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An easy recipe of roasted vegetables with ginger and garlic infused coconut milk.

By Food24 September 21 2015
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Ingredients (8)

2 vegetables — baby marrows and/or butternut and/or cabbage and/or onion and/or green beans, chopped
olive oil
salt and freshly ground black pepper — to taste
1 Tbs butter
1 tsp garlic — cloves, crushed
1 Tbs fresh ginger — freshly grated
1 can coconut milk
salt and freshly ground black pepper — to taste
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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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