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1 Whole Smaller Eggplant or ½ Large Eggplant, peeled and cut into ¼-inch slices
1 ½ lb Roma Tomatoes, quartered
3 cups Vegetable Broth
5 Garlic Cloves
Fresh Basil Leaves
Freshly Ground Black Pepper
Sea Salt
¼ cup Olive Oil
¼ lb Carrots, peeled and cut into ¾-inch pieces
½ Onion, peeled and cut into ¼ -inch wedges
½ cup Coconut Cream
½ tsp Red Wine Vinegar
Preheat oven to 400 degrees. Arrange tomatoes, eggplant, carrots, onion, and garlic cloves in single layer on two baking sheets. Drizzle olive oil evenly over vegetables; sprinkle with pepper and ¼ teaspoon sea salt. Roast in preheated oven 40 minutes until tender and lightly browned, rotating baking sheets halfway through.
Reserving a couple slices eggplant for garnish, scrape rest of vegetables and cooking juices into large Dutch oven. Stir in vegetable broth and coconut cream. Bring to boil over medium-high. Remove from heat. Purée soup with immersion blender or transfer to blender and pulse. Stir in vinegar and season with sea salt and pepper, to taste. Divide between two bowls, top with eggplant pieces and torn basil.
