Ingredients:

  • 2 large carrots, chopped (250g)
  • 1 large sweet potato, cubed (400g)
  • 1 red bell pepper, deseeded and quartered (200g)
  • 1 red onion, cut into wedges (150g)
  • 1 head of garlic, top sliced off (50g)
  • 2 tbsp extra virgin olive oil (30ml)
  • 4 cups low-sodium vegetable broth (950ml)
  • 1 tsp smoked paprika (5g)
  • 1 tsp ground cumin (5g)
  • 1 tsp kosher salt (5g)
  • ½ tsp black pepper (2g)
  • 1 tbsp fresh lemon juice (15ml)
  • ¼ cup fresh parsley, chopped (10g)
  • 1 tbsp olive oil (15ml)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line your pan with parchment paper so you don't spend twenty minutes scrubbing it later.
  2. Toss the vegetables. Place your carrots, sweet potato, red bell pepper, and red onion on the pan. Put the head of garlic (top sliced off) right in the center. Drizzle with 30ml of olive oil and sprinkle over the smoked paprika, cumin, salt, and pepper. Toss with your hands until everything is evenly coated.
  3. Roast for 30-35 minutes. You're looking for a specific visual cue: until the vegetables are tender and the edges of the onions and peppers are mahogany colored and slightly charred. You should smell a deep, toasted aroma filling the room.
  4. Prep the garlic. Carefully remove the pan from the oven. Using tongs, pick up the garlic head and squeeze the softened cloves directly out of their skins and into your large pot. They should slide out like butter.
  5. Combine. Transfer all the roasted vegetables from the pan into the pot with the garlic.
  6. Add broth. Pour in the 950ml of vegetable broth. According to [USDA FoodData](https://fdc.nal.usda.gov), vegetable broths vary in sodium, so using a low sodium version allows you to control the salt perfectly.
  7. Simmer. Bring the mixture to a gentle simmer for 5 minutes. This allows the roasted flavors to infuse into the liquid.
  8. Blend. Use your blender to process the mixture until completely smooth and velvety. If using an immersion blender, keep it moving to avoid any lumps of carrot.
  9. Finish. Stir in the 15ml of fresh lemon juice. Taste it. If it feels a bit flat, add another pinch of salt or a squeeze more lemon.
  10. Garnish. Pour into bowls and top with chopped parsley and a drizzle of olive oil.