FationateFoodBelly • Easy Recipes

Ingredients:

• 1 purple sweet potato, chopped
• 1 shallot, peeled
• 2 heads garlic
• 1 sprig rosemary
• 1 sprig thyme
• 3 small tomatoes
• 1 carrot, chopped
• ½ yellow bell pepper, chopped
• ½ red bell pepper, chopped
• 1 tbsp paprika
• 1 tbsp garlic seasoning
• Salt and black pepper, to taste
• Olive oil, for drizzling
• 2 cups coconut milk, plus extra for garnish
• 1 cup water
• 2 slices sourdough baguette
• 1 slice cheddar cheese

Instructions:

1. Prepare the vegetables: Preheat the oven to 450°F (230°C). Arrange the purple sweet potato, shallot, garlic heads, rosemary, thyme, tomatoes, carrot, and bell peppers on a sheet pan. Season with paprika, garlic seasoning, salt, and black pepper. Drizzle generously with olive oil and toss to coat.
2. Roast the vegetables: Roast for 30–40 minutes, or until the vegetables are tender and lightly caramelized.
3. Make the spooky grilled cheese: While the vegetables roast, cut spooky faces into the sourdough slices. Place the cheddar between the bread slices and grill in a pan over medium heat until the bread is golden and crispy and the cheese is melted on both sides.
4. Blend the soup: Transfer the roasted vegetables to a blender, removing the rosemary and thyme stems. Squeeze the roasted garlic cloves out of their skins, then add them to the blender along with the coconut milk and water. Blend until completely smooth. Alternatively, transfer everything to a pot and blend with an immersion blender.
5. Serve: Pour the soup into a bowl and drizzle with extra coconut milk for a decorative swirl. Serve warm with the spooky grilled cheese on the side. Enjoy your cozy, creamy purple soup!