Averie Cooks

-1 Preheat oven to 400F. Prepare two baking sheets by lining them with Silpats, parchment paper, aluminum foil, or spaying sheets with cooking spray; set aside. Peel and chop the carrots into about 1 1/2-inch chunks, keeping them approximately the same size so they cook evenly; place carrots on one baking sheet. Quarter the pepper, or slice it into 5 or 6 large wedges, noting that the pepper must be sliced and kept much larger than the carrots because it will shrink in size by nearly half when roasted and if sliced too small to begin with, it will simply char. Place pepper slices on the other baking sheet. Evenly drizzle olive oil over top of vegetables and sprinkle them with salt and pepper. Roast for about 40 minutes (I roasted for 45 minutes because I got distracted; 40 minutes would have been better), or until carrots are fork tender and have browned and caramelized; peppers will be soft, limp, and blackened around the edges. I did not bother flipping the vegetables midway through cooking but you may flip them if desired.
-1 To the canister of a Vita-Mix or blender, add the coconut milk, roasted vegetables, peanuts or peanut butter, and blend until smooth and creamy or leave this soup a bit chunkier and with some texture retained as desired. The soup is quite thick and hearty and made be thinned with additional coconut milk, vegetable stock, or a splash of water if desired; I did not thin it out because we prefer thicker soup.
-1 Taste the soup and wait five minutes before seasoning it, and if desired season to taste (The reason for waiting is because you may think it needs something but your tastebuds may adjust after a few minutes. Adding a pinch of salt and pepper to each individual’s bowl before serving also works rather than salting the whole batch). I prefer the pure flavors of carrots, peppers, coconut milk, and peanuts and didn't add any additional salt or spices, but found that 1 1/2 tablespoons of agave balanced the smokiness of the roasted vegetables; however, season to taste.
-1 Optionally before serving, garnish with finely diced peanuts or other nuts or seeds, a dollop of peanut butter, sour cream, yogurt, finely diced red peppers or grated carrots, a drizzle of coconut milk or coconut oil, olive oil, fresh herbs, salt and pepper. Soup will keep for up to 5 days in an airtight container in the refrigerator or can be frozen for up to 3 months.