Ingredients:

  • 1 lb carrots, peeled and cut into 1-inch chunks
  • 1 lb sweet potato, peeled and cubed
  • 2 medium red bell peppers, deseeded and chopped
  • 1 large red onion, cut into thick wedges
  • 6 whole garlic cloves, skin-on
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 8 cups low-sodium vegetable broth
  • 1 tbsp olive oil
  • 2 bay leaves
  • 1/2 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the carrots, sweet potatoes, red bell peppers, and red onion with 2 tablespoons of olive oil, dried thyme, smoked paprika, and sea salt.
  3. Scatter the garlic cloves among the vegetables on the baking sheet in a single layer.
  4. Roast for 25–30 minutes until the vegetables have mahogany-colored edges and the garlic is soft.
  5. While vegetables roast, heat 1 tablespoon of olive oil in a Dutch oven or stockpot over medium heat.
  6. Add bay leaves and black pepper to the oil, blooming them for 30 seconds.
  7. Pour in the low-sodium vegetable broth and bring to a gentle simmer.
  8. Squeeze the roasted garlic from its skins into the broth and stir in the roasted vegetables.
  9. Stir in the fresh lemon juice and garnish with chopped fresh parsley before serving.