Velvety soup with oven-roasted vegetables, herbs, and vegetable broth. Naturally sweet and satisfying.
# Ingredient List:
→ Vegetables
01 - 2 medium carrots, peeled and chopped
02 - 1 medium sweet potato, peeled and diced
03 - 1 red bell pepper, seeded and chopped
04 - 1 zucchini, chopped
05 - 1 red onion, peeled and quartered
06 - 2 cloves garlic, peeled
07 - 2 tablespoons olive oil
→ Broth & Seasoning
08 - 4 cups vegetable broth
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1/2 teaspoon smoked paprika
12 - Salt and freshly ground black pepper to taste
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - Extra virgin olive oil for drizzling
15 - Croutons or toasted seeds for serving
# How to Prepare:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Arrange carrots, sweet potato, red bell pepper, zucchini, red onion, and garlic on the baking sheet. Drizzle with 2 tablespoons olive oil and toss to coat. Season evenly with salt, pepper, thyme, rosemary, and smoked paprika.
03 - Roast for 30 to 35 minutes, stirring halfway through, until golden and tender.
04 - Transfer roasted vegetables to a large pot. Add 4 cups vegetable broth and bring to a simmer over medium heat. Simmer for 10 minutes.
05 - Using an immersion blender, blend the soup until smooth and velvety. Alternatively, carefully transfer in batches to a countertop blender. Adjust seasoning as needed.
06 - Ladle into bowls and garnish with fresh parsley, a drizzle of extra virgin olive oil, and croutons or toasted seeds if desired.
