Pre-heat oven to 400F.

Chop the Tomatoes, Red Pepper and Onion into quarters roughly.

In a large bowl, combine the Tomatoes, Onion, fresh Basil, Olive oil, Lemon juice and 1/2 tsp Salt and Black Pepper. Toss until evenly all vegetables are coated with oil mixture.

Slice off the top of the Garlic bulb to remove the stem and cut off the tips of the garlic cloves stems just slightly, leaving the cloves bunched together.

On a baking sheet lined with parchment paper, spread out the vegetable mix to one side and add your chopped Pepper and bulb of Garlic facing upwards. Drizzle the garlic with olive oil to prevent it from drying.

Once oven is at 400 Degrees F, roast in the oven for 1 hour. Remove the Garlic bulb after 20-25 minutes and set aside.

Once the vegetables are roasted, remove them from the oven and allow to cool slightly. Peel the skin off of the Peppers.

On medium-high heat in a large pot, add all of the vegetable stock.

Add in all your roasted veggies, spices, and garlic and lower to medium heat. The Garlic cloves should slide out of the buld if gently pressed from the sides.

Blend using an emersion blender or in the pot or transfer to a large blender and blend until smooth (and replace into pot).

Add in your Coconut Milk and stir.

Enjoy with some freshly ground Black Pepper and a sprig of fresh Basil.