Curried Coconut Roasted Vegetable Soup

I’ve said it before and I’ll say it again: if the starving artist has one best friend, it is soup. Bang for your buck, hearty, delicious, and (usually) really healthy. This week I’ve been racking my brain as to what I could cook for dinner that won’t completely destroy all my healthy efforts but is also not a salad or scrambled eggs…. yes, this is what my life has come to.

Vegetables are of course the go to when trying to maintain or improve one’s figure, but come on, how many salads can one consume before having a psychotic breakdown? Now ROASTING vegetables is something I can get behind. The depth of flavor one gets is amazing, but aside from tossing them with brown rice, you can’t really  make a meal of a plate of vegetables…. and then it hit me. There’s a restaurant near me, Tender Greens, that makes soup out of their seasoned grilled veggies. Why not do the same thing here, except up the flavor quotient by using curry powder and some coconut cream. Well, let me tell you, the outcome is one tasty friggin’ soup that is completely vegan and completely amazing.

It’s super easy – all it entails is roasted a few pans of your favorite vegetables, then bringing them to a simmer in a broth made of Trader Joe’s vegetable stock, Trader Joe’s coconut cream, and a few spices. Then you puree and voila, a hearty meal to keep you energized and full without the guilt. Check out the recipe below.

Curried Coconut Roasted Vegetable Soup (Recipe PDF)

For the record, I wish I took the photo before I pureed the soup just so you could see all the colors and big chunks of vegetables. Trust me, it’s good stuff.

Also, I have not forgotten about valentine’s day. Look for a v-day post from me on here tomorrow – and don’t worry, there will be nothing heart-shaped coming out of this kitchen! In the meantime check out my facebook and twitter for fun v-day recipes I’ve been finding, like better-than-sex Chex mix. Any excuse for chocolate is ok in my book.