Step 1

Preheat your oven to 400 degrees Fahrenheit and line to large baking sheets with parchment paper.

Step 2

Add the eggplant, cauliflower, onions, peppers, garlic, tomatoes, zucchini, and carrots to the baking sheets, making sure they're in a single layer.

Step 3

Drizzle the olive oil over top and sprinkle with salt and pepper.

Step 4

Roast at 400 degrees Fahrenheit for about 35-40 minutes, or until the carrots are tender when pierced with a fork and the vegetables are beginning to brown slightly.

Step 5

Add all the roasted vegetables and their juices to a large pot over medium heat and add the stock.

Step 6

Allow the mixture to come to a low boil and reduce the heat until the mixture  begins to simmer.

Step 7

Simmer for about 10-15 minutes and then turn off the heat.

Step 8

Add the coconut milk (or half and half) and puree until smooth.

Step 9

Serve with a dollop of your favourite yogurt and some fresh herbs for garnish.