Description
This roasted vegetable soup is the ultimate bowl of comfort, featuring sweet potatoes, vibrant bell peppers, and carrots caramelized to perfection in the oven. The roasting process unlocks a deep, natural sweetness that is enhanced with aromatic cumin and paprika. Once blended with vegetable stock and a hint of parmesan, the result is a silky, nutrient-dense, and soul-warming meal that is perfect for healthy weeknight dinners or cozy gatherings.
Ingredients
1 large sweet potato, peeled and cut into bite-sized chunks
1 red bell pepper, deseeded and chopped into chunks
1 yellow bell pepper, deseeded and chopped into chunks
2 medium carrots, peeled and sliced into rounds
3 cloves garlic, kept in skins
1 medium red onion, peeled and cut into thick wedges
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 litre vegetable stock
35 grams freshly grated parmesan cheese
Fresh thyme sprigs for garnish
Instructions
Preheat your oven to 400°F (200°C).
Place sweet potato, bell peppers, carrots, onion, and garlic cloves on a large baking sheet.
Drizzle with olive oil and sprinkle with salt, pepper, cumin, and paprika. Toss to coat evenly.
Roast for 30-35 minutes until the vegetables are tender and lightly charred.
Remove garlic from skins and add all roasted vegetables into a large pot.
Pour in the vegetable stock and bring to a simmer.
Use an immersion blender to puree the soup until smooth and velvety.
Stir in the grated parmesan cheese until melted.
Garnish with fresh thyme and serve warm.
Notes
Ensure you peel the garlic cloves after roasting to add a mellow, sweet flavor to the soup. For a vegan version, substitute the parmesan cheese with nutritional yeast or a plant-based parmesan alternative. Store in an airtight container in the refrigerator for up to 4 days.