Roasted Carrot & Coconut Milk Soup

Heat oven to 400 F. Scatter carrots, onions and tomato halves in the bottom of two roasting pans, taking care not to crowd them. Toss with 2 1/2 tablespoons of the olive oil and season with salt and pepper.

Slice about one inch off the top of the garlic clove, leaving the peels on. Drizzle the remaining 1/2 tablespoon of olive oil over the slice and replace top. Wrap the head in tin foil and put it into one of the roasting pans.

Roast the garlic and vegetables for 10 minutes. Remove pans from the oven and turn all the vegetables (except the tomatoes) with a spatula. Return the pans of vegetables to the oven and roast for another 10 minutes. Remove the pans from the oven. Remove the carrots and onions and put them into a large heavy-bottomed pot. Return the tomatoes and the garlic to the oven for another 20 minutes.

While the tomatoes and garlic continue to roast add the stock, ginger, lime zest and lime juice into the pot with the carrots and the onions. Bring to a boil and reduce heat to a simmer until the tomatoes and garlic are fully roasted. Add the tomatoes into the pot. Squeeze the soft roasted garlic out of the peel into the soup pot, stir it in and remove from heat.

Puree the soup using a blender, a food processor or a stick blender. If you puree it in a blender or food processor, make sure you do it in small batches and leave some space in the canister for steam to escape. Return the pureed soup to the pot and stir in the coconut milk. Taste and season with salt and pepper.

Serve with an optional dollop of yogurt and a squeeze of lime.