Roasted Tomato Soup

Ingredients

12 tomatoes cut in half
1 head of garlic, unpeeled
1 piece of ginger about 3 1/2 inches long, unpeeled
Olive oil + some for garnish
Salt and pepper
1 medium red onion sliced into chunks
1 whole red pepper (the skinny, hot kind)
chicken stock
1 can coconut cream (reserve some for drizzle at the end)
Fresh cilantro, chopped for garnish

Instructions

1. Place tomatoes in a large roasting tray cut side up. 
2. Add garlic, ginger and red pepper to one side of the pan. Drizzle all with olive oil. Season with salt and pepper.
3. Bake at 350 degrees for 20 minutes.
4. Remove the ginger and peel it. 
5. Place the head of garlic on the cutting board on it's side and using the flat side of a chef knife, press hard squishing all of the soft garlic out and chop. 
6. In a pot with the roasted tomatoes add the veggies.
7. While the sheet pan still hot, add water and scrape up all the good bits that are stuck to the pan and add this water to the cooking pot with the tomatoes. 
8. Using a stick blender, blend all well.
9. Season with salt and pepper and stir well.
10. Cook on medium heat until thickened
11. Top with drizzle of coconut milk, olive oil, and cilantro

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