Ingredients:

  • 300g carrots, chopped into 1-inch chunks
  • 200g parsnips, peeled and chopped
  • 150g yellow onion, quartered
  • 30g garlic, peeled and left whole
  • 200g red bell pepper, deseeded and chopped
  • 45ml olive oil
  • 6g salt
  • 1g black pepper
  • 950ml vegetable broth
  • 32g tomato paste
  • 1g dried thyme
  • 15ml fresh lemon juice
  • 15ml olive oil

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the carrots, parsnips, yellow onion, garlic, red bell pepper, 45ml olive oil, salt, and black pepper on a parchment-lined sheet pan. Spread in a single layer.
  2. Roast the vegetables for 25–30 minutes, tossing once halfway through, until the edges of the onions are mahogany-brown and carrots are tender.
  3. Heat 15ml of olive oil in a large pot over medium heat. Stir in the tomato paste and dried thyme, cooking for 1 minute until the paste darkens.
  4. Add the roasted vegetables (including the oil from the pan) and the vegetable broth to the pot. Bring to a gentle simmer for 10 minutes.
  5. Using an immersion blender, blend the soup directly in the pot until smooth, or blend only half for a chunkier texture.
  6. Stir in the fresh lemon juice at the very end to brighten the flavors.