Roasted Tomato Soup

-1 Preheat the oven to 400 F
-1 Cut the carrots and bell pepper into 2u0022 pieces and add them to a parchment lined sheet pan with the tomatoes, onion and garlic. Drizzle generously with olive oil and season with salt and pepper
-1 Roast the vegetables for about 35-45 minutes, until the vegetables are fork tender. 
-1 If you have an immersion blender, add the roasted vegetables to a pot with the vegetable broth, coconut milk, basil, tomato paste and spices and blend them together until smooth. If you don't have an immersion blender, Add everything into a blender and blend together until smooth, then transfer the mixture to a pot to heat the soup. If the consistency is too thick to your liking, add 1/2 cup more vegetable broth at a time after blending. 
-1 Heat the soup over a medium/low flame and serve warm. I like to top mine with a drizzle of olive oil, extra coconut cream, basil and a drizzle of balsamic glaze
-1 Serve fresh with your favorite grilled cheese! 
-1 Refrigerate leftovers for up to 5 days. To rewarm, I suggest adding a little more vegetable broth or plant-based milk when heating.