INGREDIENTS:

• 2 tablespoons olive oil
• 1 tablespoon salt
• 2 teaspoons pepper
• ½ large sweet potato, peeled and cut into 1-inch-thick slices
• ½ large russet potato, peeled and cut into 1-inch-thick slices
• 1 medium carrot, peeled and cut into 1-inch slices
• 3 whole tomatoes, each cut into 8 portions
• 4 tablespoons (½ stick) butter
• ½ cup diced yellow onion
• ¼ cup diced shallots
• ½ cup diced leeks
• 1 small fennel bulb, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• ¼ teaspoon red pepper flakes
• 1 cup vegetable broth
• 1 cup coconut milk
• Sliced scallions for garnishing
• Crumbled feta cheese for garnishing

INSTRUCTIONS:

1. Preheat the oven to 400 ° F. Line two baking sheets with aluminum foil. In a large bowl, combine the olive oil, salt, and pepper. Toss the sliced sweet potatoes, russet potatoes, carrots, and tomatoes in the olive oil mixture. Spread the vegetables in one layer on the prepared baking sheets. Roast for 40 minutes. Set aside.
2. Melt the butter in a large, deep pot over medium heat. Add the onion, shallots, leeks, and fennel and cook until soft, 8 to 15 minutes. Sprinkle with the thyme, sage, and red pepper flakes. Add the roasted vegetables and vegetable broth and bring to a slight boil. Reduce the heat to low and simmer for 10 minutes.
3. Turn off the heat. Transfer the contents in the pot to a blender and blend until smooth. Return to the pot over low heat. Add the coconut milk and cook until the soup has warmed all the way through. Serve topped with scallions and feta cheese.

Here are a few variations of the roasted vegetable soup recipe:

1. Curry Roasted Vegetable Soup: Add 1 teaspoon of curry powder and ½ teaspoon of ground turmeric to the olive oil mixture before roasting the vegetables. Instead of feta cheese, garnish with chopped fresh cilantro and a dollop of Greek yogurt.
2. Creamy Roasted Vegetable Soup: After blending the vegetables, return the soup to the pot and stir in ½ cup of heavy cream for a creamy texture. Garnish with freshly chopped parsley and grated Parmesan cheese.
3. Spicy Roasted Vegetable Soup: Add ½ teaspoon of cayenne pepper to the olive oil mixture for some heat. Garnish with sliced jalapeños, a sprinkle of chili flakes, and a squeeze of lime juice.
4. Roasted Root Vegetable Soup: Use a combination of root vegetables such as parsnips, turnips, and rutabagas along with the sweet potatoes and carrots. Roast them together and proceed with the rest of the recipe.
5. Mushroom Roasted Vegetable Soup: Add 8 ounces of sliced mushrooms to the sautéed onion, shallots, leeks, and fennel. The roasted mushrooms will bring a rich, earthy flavor to the soup.
6. Herbed Roasted Vegetable Soup: Before roasting the vegetables, toss them with 1 tablespoon of chopped fresh rosemary, thyme, or a mix of your favorite herbs. Garnish with more fresh herbs for a fragrant twist.
7. Roasted Vegetable and Grain Soup: Cook ½ cup of quinoa, farro, or barley separately and stir it into the finished soup for added texture and nutrition.
8. Roasted Vegetable Coconut Curry Soup: Combine the roasted vegetables with a can of coconut milk, 1 tablespoon of red curry paste, and 1 tablespoon of grated ginger. Simmer for a few minutes to meld the flavors, and garnish with chopped cilantro and lime wedges.