Ingredients:

  • 3 large red bell peppers, seeded and quartered (approx. 1.5 lbs / 680g)
  • 3 medium carrots, sliced into rounds (approx. 6 oz / 170g)
  • 1 medium sweet potato, cubed (approx. 10 oz / 280g)
  • 1 medium red onion, wedged (approx. 5 oz / 140g)
  • 1 head garlic, top sliced off (approx. 2 oz / 56g)
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups vegetable broth
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss the red bell peppers, carrots, sweet potato, and red onion on the pan. Place the garlic head cut side down in the corner.
  3. Drizzle with olive oil and sprinkle with smoked paprika, cumin, salt, and black pepper. Toss until every piece is glistening.
  4. Roast for 30–35 minutes until the vegetables have mahogany-colored edges and a sweet, charred aroma.
  5. Carefully squeeze the softened garlic cloves out of their papery skins directly into a large pot.
  6. Transfer all the roasted vegetables from the pan into the pot, scraping in any caramelized bits left on the parchment.
  7. Pour in the vegetable broth and bring to a gentle simmer for 5 minutes to integrate the flavors.
  8. Use an immersion blender (or a standard countertop blender) to blend the soup until smooth and velvety.
  9. Stir in the lemon juice and garnish with fresh chopped parsley before serving.