Vegetables which are all kinds of wonderful to start with, take on a whole new depth of flavor when roasted. The base for this version includes carrots, and even suggests using carrot juice instead of tomato. Thinking that roasting brings out the sweetness in vegetables, I stuck to the tried and true tomato.
The avocado aioli really brightens it up and provides a contrast in both taste and visual appeal. I’d make this one again, for sure, but I still prefer the freshness of my own.