Ingredients:

  • 3 medium carrots, chopped into rounds (approx. 1 lb / 450g)
  • 1 large sweet potato, cubed (approx. 12 oz / 340g)
  • 1 large red bell pepper, deseeded and chopped (approx. 7 oz / 200g)
  • 1 medium red onion, wedged (approx. 6 oz / 170g)
  • 1 whole head of garlic, top sliced off (approx. 2 oz / 60g)
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 6 cups vegetable broth
  • 1 tbsp fresh thyme, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your large sheet pan with parchment paper so nothing sticks.
  2. Toss the carrots, sweet potato, red bell pepper, and red onion in a bowl with the olive oil, smoked paprika, ground cumin, salt, and black pepper. Note: Make sure every piece is glistening with oil to ensure a good sear.
  3. Spread the vegetables across the pan in a single layer. Place the sliced head of garlic, cut side down, right in the center.
  4. Roast for 30-35 minutes until the vegetables have mahogany colored edges and are tender when pierced with a fork.
  5. Transfer all the roasted vegetables into a large pot, but keep a handful of the prettiest chunks aside for topping later.
  6. Squeeze the softened garlic cloves out of their skins directly into the pot. Note: They should slide out like butter.
  7. Pour in the vegetable broth and stir in the fresh thyme. Bring it to a gentle simmer over medium heat for 10 minutes until the scents meld together.
  8. Use your immersion blender to pulse the soup several times. Stop when it reaches a thick, creamy consistency but still has some visible vegetable chunks.
  9. Stir in the coconut milk and lemon juice. Give it one last taste and add a pinch more salt if it needs it.