# What Goes In:
→ Vegetables
01 - 2 medium carrots, peeled and chopped
02 - 1 medium sweet potato, peeled and diced
03 - 1 red bell pepper, seeded and chopped
04 - 1 zucchini, chopped
05 - 1 red onion, peeled and quartered
06 - 2 cloves garlic, peeled
07 - 2 tablespoons olive oil
→ Broth & Seasoning
08 - 4 cups vegetable broth
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 0.5 teaspoon smoked paprika
12 - Salt and freshly ground black pepper to taste
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - Extra virgin olive oil for drizzling
15 - Croutons or toasted seeds for serving
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. Arrange carrots, sweet potato, bell pepper, zucchini, red onion, and garlic on the sheet.
02 - Drizzle vegetables with olive oil and toss to coat evenly. Season with salt, pepper, thyme, rosemary, and smoked paprika. Roast for 30 to 35 minutes, stirring halfway through, until golden and tender.
03 - Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer over medium heat. Simmer for 10 minutes to allow flavors to meld.
04 - Using an immersion blender, blend soup until silky smooth. Alternatively, carefully transfer in batches to a countertop blender and blend until smooth. Adjust seasoning as needed.
05 - Ladle soup into bowls. Top with fresh parsley, a drizzle of extra virgin olive oil, and croutons or toasted seeds if desired. Serve immediately.
