Instructions

• Preheat the oven to 400°F (200°C). Line a baking sheet with baking paper.
• Place the shallots, garlic, beetroot, and tomatoes on the baking sheet. Drizzle with olive oil and maple syrup and season with salt, pepper, and dried thyme. Add the sprigs of rosemary and place in the oven to roast for about 30 minutes.
• Place the roasted vegetables and all of the juices in a large pot, add vegetable broth, and bring to a boil.
• Puree the soup to smooth using a stand or hand blender. Taste the soup and check seasoning, adding more salt, pepper, and maple syrup if required.
• For a really smooth soup, strain through a colander to remove the skin and seeds of the tomatoes.
• Serve in bowls garnished with a drizzle of coconut milk and chopped rosemary.