Ingredients
- 2 carrots, peeled and chopped
- 2 sweet potatoes, peeled and cubed
- 1 onion, quartered
- 1 red bell pepper, sliced
- 4 garlic cloves, peeled
- 2 tbsp olive oil
- Salt and black pepper to taste
- 4 cups vegetable broth or chicken broth
- 1/4 cup heavy cream or coconut milk (optional)
- Fresh herbs (thyme, parsley, or basil), for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Spread carrots, sweet potatoes, onion, bell pepper, and garlic on a sheet pan.
- Drizzle with olive oil, then season with salt and black pepper. Toss to coat.
- Roast for 25–30 minutes, flipping halfway, until vegetables are tender and lightly caramelized.
- Transfer roasted vegetables to a large pot. Add broth and bring to a simmer.
- Blend the soup with an immersion blender (or transfer to a blender) until smooth.
- Stir in cream or coconut milk if desired for added creaminess.
- Serve hot, garnished with fresh herbs.
Notes
- Use any combination of vegetables like butternut squash, zucchini, or tomatoes.
- Add red pepper flakes or cayenne for a spicier version.
- Stir in cooked lentils or shredded chicken for extra protein.
- Freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasted + Blended
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 180
- Sugar: 7g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 5mg
