Ingredients

The following ingredients have 3 Servings
  • 1 red bell pepper
  • 1 green bell pepper
  • ½ red onion
  • 4 yellow squash (Small sized)
  • 2 green squash (medium sized )
  • 6 red potatoes (small)
  • 1 cup carrots (matchstick shaped)
  • ½ cup yellow cherry tomatoes
  • 6 curry leaves ((optional))
  • 2 cloves garlic
  • 2 tsp ginger (shredded)
  • 3 Thai Chili (optional)
  • 1 cup Mixed fruits
  • 5 whole peppercorns
  • 2 tsp salt
  • 1 tsp basil (dried)
  • 1 tsp oregano (dried)
  • 1 tsp basil (dried)
  • 1 tsp rosemary (dried)
  • 1 cup coconut milk (+ 1 Tbsp more)
  • ¼ cup olive oil (to coat vegetables)
  • ¼ cup water

Instruction

  • Preheat oven to 400 degrees.
  • Peel all the veggies.
  • Chop the vegetables in large chunks
  • In a baking dish, place the cut vegetables, garlic and ginger
  • Add the oil to coat the veggies
  • Add the dried spices, curry leaves and whole peppercorns
  • Mix well
  • Place in the oven and bake for 20 minutes or until the potatoes pass the knife test
  • Remove the baking dish from the oven and let it cool for 10 minutes
  • In a blender, blend all the roasted vegetables and mixed fruit
  • Put mixture in a pan and heat on medium
  • Add the water
  • Add the coconut milk and the salt to the soup
  • Heat for about five minutes then serve immediately