roasted tomato masala soup

yes, i DO have another soup for you! isn't it what you wanted?? :) this was the last soup i made before starting my juice fast, so now i'll share it with you.

again, i know i say this alllll the time, but i think THIS soup is now my favorite. the flavors go together so well. the hubs and i ate it so quickly. for lunch and dinner for 3 days straight. i made a lot.

this recipe makes a lot of soup, but i promise you will want leftovers. if you want to, you can cut the ingredients in half, of course. but you'll be sorrryyyy! ;)

ingredients:
5 lbs roma tomatoes, cut in half
2 small yellow onions, chopped into large pieces
1 whole garlic bulb
2 tbsp grapeseed oil (or other high heat oil)
2 cans coconut milk
4 cups veggie broth
2 cups water
1/4 cup tomato paste
3 tsp garam masala
2 tsp sea salt
1 tsp pepper

directions:
1. preheat oven to 400 degrees.
2. place tomatoes cut-side up on foil-lined cookie sheet. on another foil-lined cookie sheet, place onions and drizzle them with olive oil, making sure they are coated.
3. to roast the garlic, cut off top of garlic bulb so each garlic clove is exposed. rub the exposed garlic with oil, then wrap whole bulb in foil. or just follow these steps on simply recipes.
4. put everything in oven to roast at same time. onions will take the shortest amount of time, about 30-40 minutes, or until edges are blackening. garlic will take 45-60 minutes. and tomatoes will take up to 1 hour and 30 minutes.
5. when veggies are done roasting, put roasted veggies into a large stockpot, squeezing out the garlic flesh from its skin. add coconut milk, broth, water, tomato paste, and spices. stir well.
6. bring to a boil, and then reduce. using either a blender or an immersion blender, blend the soup, keeping it chunky.
7. taste and add more seasonings to your taste.
8. garnish with cilantro, a sprinkle of extra coconut milk, or more garam masala.

hope you like!