1. Preheat oven to 400*F
2. Chop veggies, all roughly the same size so they cook evenly (I like to chop them pretty small so they can cook faster).
3. Add chopped veggies to a parchment lined baking sheet. Drizzle olive oil + salt & pepper. Mix everything around and then spread evenly.
4. Put head of garlic on tinfoil. Drizzle w olive oil and salt. Close up tinfoil and place on the sheet pan. (This is optional, you could also just throw a few cloves of garlic straight on the pan like the veggies).
5. Cook for 25-35 minutes, or until everything is fork tender.
6. Once the veggies are cooked, add them to a large pot. Pour in 4 cups of broth, and remove the skin from a few cloves of garlic. Add them in along with 1/4 cup of coconut cream & seasonings. NOTE: you may need to add more seasonings if you add more vegetables or broth.
7. Use an immersion blender to blend everything until smooth. Taste as you go, adding more seasonings, cream, or salt if needed.
8. Add more broth if soup is too thick. ENJOY!
9. Topping ideas: crispy fried onions, cream, tart yogurt, chili oil, breadcrumbs, or toast.
