Description
A warm, creamy chowder packed with the natural sweetness of roasted root vegetables and enriched with coconut milk.
Ingredients
Scale
- 2 cups of diced carrots
- 2 cups of diced parsnips
- 1 cup of diced sweet potatoes
- 1 cup of diced potatoes
- 1 onion, chopped
- 4 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of coconut milk
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced carrots, parsnips, sweet potatoes, and potatoes with olive oil, salt, and pepper.
- Spread the seasoned vegetables evenly on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
- In a large pot, over medium heat, sauté the onion and garlic until translucent, about 5 minutes.
- Add the roasted veggies and vegetable broth, bring to a boil, then reduce heat and simmer for about 10 minutes.
- Stir in coconut milk and blend the chowder until smooth using an immersion blender.
- Season with more salt and pepper if needed, then serve hot, garnished with fresh herbs if desired.
Notes
For a richer flavor, use full-fat coconut milk. Adjust seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg