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  • Writer's pictureRosangela Atte

Coconut Roasted Root Vegetable Soup

Updated: Feb 11

I love all types of soups, brothy, chunky, cream or tomato based and I love a good thick pureé!

This root vegetable pureé made with @verilykitchen Cashew Alfredo is amazing! Comforting, creamy, smooth, tangy and sweet.

Find Verily in our refrigerated section at Capri Bakery Bistro in Maple Ridge.


-8 cups root vegetables (turnip, parsnips, golden beets, carrots)

-12 garlic cloves

-1 large shallots

-1 can of coconut milk

-3 tbsp green curry

-1tbsp turmeric

-1 cup of Verily Cashew Alfredo

-4 tbsp evoo

-1L stock (might need a bit more)

-1.5 tsp salt




-1/2 cup cooked basmati rice preserving optional


1. Heat oven to 375F°.

2. Peel root vegetables, and cut in 2-inch pieces. Place on a parchment-lined baking sheet add half the oil, salt, peeled garlic cloves, and thyme.

3. Roast for 45 minutes.

4. Add the rest of the oil to a large pot and sauté diced shallot until soft.

5. Add turmeric and green curry and cook for 1 or 2 minutes.

6. Add Verily Cashew Alfredo and stir.

7. Add coconut milk and cook for 1 or 2 minutes.

8. Once vegetables are roasted, add them to the pot with the stock.

9. Cook until tender, about 30-45 minutes.

10. Adjust seasoning and thickness with more stock if necessary, and pureé with an immersion blender or in a blender.

11. Serve with basmati rice, lime, and sriracha.

Buon Appetito Amici!




#vegansoup #veganfood #coconutvegetablesoup #rootvegetables #roastedrootvegetables #puree #vegetablepuree #capribakerybistro #Chefrosangelaatte

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