Roasted Vegetable Soup

Ingredients

• 2 cups sweet potatoes (3/4" dice)
• 2 cups cauliflower florets (1" pieces)
• 1 1/2 cups carrots (peeled, 1/2" slices)
• 1 1/2 cups red bell peppers (3/4" pieces)
• 1 1/2 cup zucchini (1/2" slices)
• 1 cup grape tomatoes
• 1 cup yellow onions (1" dice)
• 4 garlic cloves (peeled )
• 5 tablespoons olive oil (divided)
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon chopped thyme (plus 8 sprigs )
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon smoked paprika (or sweet)
• 4 cups vegetable broth
• 1 tablespoon sliced basil

Instructions

1. 1

   Heat the Oven – Set the oven rack to the center position and preheat to 400ºF (204ºC). Line a large rimmed sheet pan with parchment paper or foil. Alternatively, leave the pan unlined.

2. 2

   Prepare the Vegetables – Drizzle the sheet pan with olive oil to prevent sticking. Spread the sweet potatoes, cauliflower, carrots, bell pepper, zucchini, tomatoes, onions, and garlic cloves on the pan. Evenly drizzle 4 tablespoons of olive oil over the vegetables. Sprinkle with salt and black pepper. Add the thyme sprigs on top of the vegetables.

3. 3

   Roast the Vegetables – Roast until tender and lightly browned, about 45 to 55 minutes. Discard the thyme.

4. 4

   Puree the Soup – Transfer the roasted vegetables to a blender. Add 2 cups of vegetable broth, cover, and puree until mostly smooth. Add the remaining 2 cups of broth and puree until smooth.

5. 5

   Simmer the Soup – In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-low heat. Add the thyme, cumin, coriander, and paprika. Saute until fragrant, about 30 seconds. Add the pureed soup, stir to combine. Simmer until the soup is hot, about 5 to 10 minutes. For a thinner soup, add more vegetable broth or water. Taste the soup and season with salt and pepper as desired.

6. 6

   To Serve – Garnish the soup with sliced basil and black pepper.