I had loads of vegetables in the fridge that I had to use up, and I decided to reduce my coconut milk by adding sautéed ginger and garlic to the pan while it simmered away. I was very pleased with the result and I hope you can try it out too as the weather begins to cool.
Feature your favorite end of summer and beginning of fall vegetables and squashes.
While your oven is on for roasting, roast these sweet potatoes, too!
PrintRoasted Vegetable and Ginger Coconut Milk Soup
- Total Time: 65 minutes
- Yield: 4 servings 1x
Description
A warm, creamy soup made with coconut milk, infused with garlic and ginger, and filled with roasted seasonal vegetables.
Ingredients
- 2 cups chopped vegetables (e.g., baby marrow, butternut, cabbage, onion, green beans)
- Olive oil, for roasting
- Salt and black pepper, to taste
- 1 tablespoon butter
- 1 teaspoon crushed garlic
- 1 teaspoon grated fresh ginger
- 1 can (400ml) coconut milk
- Optional: roasted sweet potatoes, for serving
Instructions
- Preheat the oven to 180°C (350°F).
- Arrange the chopped vegetables on an oven-safe baking tray. Drizzle with olive oil and season with salt and black pepper.
- Roast the vegetables in the oven for about 40 minutes, or until they are soft and slightly caramelized.
- While the vegetables are roasting, melt the butter in a saucepan over medium heat.
- Add the crushed garlic and grated ginger to the saucepan. Sauté for 2-3 minutes until fragrant.
- Pour in the coconut milk and bring to a simmer. Let it simmer gently for about 10 minutes to allow the flavors to meld.
- Once the vegetables are roasted, add them to the saucepan with the coconut milk mixture.
- Simmer the soup for an additional 5 minutes, then blend until smooth if desired.
- Serve hot, optionally with roasted sweet potatoes on the side.
Notes
Use any seasonal vegetables you have on hand. Roasting the vegetables enhances their flavor and adds a lovely caramelization. This soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 18
- Carbohydrates: 20
- Fiber: 4
- Protein: 4
- Cholesterol: 10
Frequently Asked Questions
Can I use other vegetables besides sweet potatoes for the soup?
Yes, you can incorporate any of your favorite end-of-summer or beginning-of-fall vegetables, such as zucchini, bell peppers, or carrots.
How do I ensure the ginger flavor comes through in the soup?
Sauté the ginger and garlic until fragrant before adding the coconut milk, as this will help to enhance their flavors in the final dish.
Should I roast the sweet potatoes separately from the other vegetables?
It’s not necessary; you can roast the sweet potatoes alongside the other vegetables for convenience, but ensure they are cut into similar sizes for even cooking.
Yum… we are trying to enjoy spring right now in NZ but it’s struggling to break through the cold winter we’ve had so I am still making soups. This recipe is next on the menu as I love coconut milk in soups and always have veges that “need to be eaten” sitting in the vege bin looking at me!