Roast at 425F: Tomatoes cut into large chunks Carrots cut into 1/2 inch rounds Onion, cut into small wedges Garlic, cut into chunks if the cloves are large Sweet peppers, cut into chunks ☆Use your discretion on amts. of each veg with tomatoes being the most Place the above on a large baking sheet (rimmed) Drizzle with olive oil, s&p Roast upwards to 45 min. ☆Open oven door to release steam every 15 min. (Steam can cause damage to your oven!) Remainig ingredients: Celery 1can chickpeas 1carton of veggie broth 1can coconut cream Cumin powder Coriander powder Chana masala powder Trader Joe's Mushroom Unami seasoning is bomb! It has some heat! Smoked paprika Any seasoning that you like! Fresh cilantro and It. parsley, chopped While the veggies are roasting, chop celery into 1/2 inch chunks. I used a fair bit of celery to impart flavour. Saute the celery in your soup pot. Use a pot large enough to hold veggies, veggie broth, coconut cream and soom room in case the soup needs to be "thinned-down" with broth or water. Use olive or avo oil to saute the celery. Make sure the celery has softened. Add the chickpeas and toss with the celery for another 10 min. Add the veggie broth. Keep burner temp. on med-low. Then add the roasted veggies. Then the coconut cream and spices. Bring everything to a low simmer then remove from heat. Add the fresh herbs. Then carefully blend with an immersion blender (hand) because the soup will splash. Blend until smooth or to whatever desired texture. That's it. It is actually very easy to put together! Can be served with parm or nutritional yeast and a sprinkling of smoked paprika. Great with crackers of course but pita bread is a great dipper. A great warmer-upper meal and it even tastes better re-heated! It freezes well too! Enjoy!👌🏼😋