Roasted Vegetable and Ginger Coconut Milk Soup
Recipe Type: Main, Side
As cooler days approach, create a warm, creamy bowl of coconut milk simmered with garlic and ginger and served with roasted squashes and vegetables.
  • 2 cups chopped vegetables; I used baby marrow, butternut, cabbage, onion and green beans.
  • Olive oil to roast vegetables
  • salt and black pepper to taste
  • 1 tablespoon butter
  • 1 teaspoon crushed garlic
  • 1 tablespoons freshly grated ginger
  • 1 tin coconut milk
  • salt and pepper to taste
  1. Arrange the chopped vegetables in an oven safe baking tray
  2. Drizzle with olive oil and season
  3. Roast in the oven at 180 degrees Celsius (350F) until soft – about 40 minutes
  4. In the meantime, in a saucepan add the butter and sauté the garlic and ginger for a few minutes
  5. Add the coconut milk and simmer for 30 minutes on medium – low heat, until reduced to your liking
  6. Transfer coconut milk to a bowl and add roasted vegetables. Season
  7. You can also mash a few veggies if you like it that way
Recipe by Honest Cooking at