Roasted red peppers, cauliflower, carrots and cherry tomatoes are roasted in the oven and blended with coconut milk! Great plant-based, healthy soup!
Peel the outer layers of the whole head of garlic. Making sure to leave the garlic cloves intact. Use a sharp knife and cut the top 1/4 of the head of garlic and discard the top.
Add the garlic to a 12×8 baking dish with the tomatoes, cauliflower, carrots, shallot, and roasted red pepper.
Season with a salt, pepper and drizzle with olive oil. Toss together until everything is combined and coated in the olive oil. Roast at 400 degrees F for 40-45 minutes.
Transfer the roasted veggies to a blender. Once the garlic is cool enough to handle, squeeze the head of garlic into the blender. Discard the peel.
Add the coconut milk, and blend until smooth and creamy. Garnish with croutons, parmesan cheese and crushed red pepper, and enjoy!