Serves 2

• 1 lb Roma Tomatoes, quartered
• ½ Eggplant, peeled and cut into 1/4-inch slices
• ¼  lb Carrots, peeled and cut into 3/4-inch pieces
• 1/2 Onion, peeled and cut into 1/4-inch wedges
• 5 Garlic Cloves
• 1/4 cup Olive Oil
• 3 cups Vegetable Broth
• ½  cup Coconut Cream
• ½ tsp Red Wine Vinegar
• Sea Salt and freshly ground Black Pepper
• Fresh basil leaves

Preheat oven to 400 degrees. Arrange tomatoes, eggplant, carrots, onion and garlic cloves in a single layer on two baking sheets. Drizzle olive oil evenly over vegetables; sprinkle with pepper and ¼  teaspoon salt. Roast in preheated oven until tender and lightly browned, about 40 minutes, rotating baking sheets halfway through.

Reserving a couple slices of eggplant for garnish, scrape the rest of the vegetables and cooking juices into a large Dutch oven. Stir in vegetable broth and coconut cream. Bring to a boil over medium-high. Remove from heat. Purée soup with an immersion blender or transfer to a blender and pulse. Stir in vinegar and season with salt and pepper, to taste. Divide between two bowls, top with eggplant pieces and torn basil.