Roasted Harvest Soup
A hearty and flavorful soup bursting with the natural sweetness of roasted bell peppers, carrots, and red onion. This comforting soup is the perfect blend of roasted vegetables, aromatic spices, and rich vegetable broth. Savor the taste of autumn with every spoonful of this nourishing and soul-warming soup.
ingredients
- 2 red bell peppers, seeded and halved
- 4 medium carrots, peeled and chopped
- 1 red onion, peeled and sliced
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional for a spicy kick)
- 6 cups vegetable broth
- Salt and black pepper to taste
- Fresh parsley or chives, chopped (for garnish)
steps
- 1.
Preheat the oven to 425°F (220°C).
- 2.
Toss the bell peppers, carrots, and red onion with 2 tablespoons of olive oil, minced garlic, thyme, smoked paprika, cumin, and cayenne pepper (if desired) on a lined baking sheet.
- 3.
Spread the vegetables evenly and roast in the preheated oven for 25-30 minutes or until they are tender and slightly charred.
- 4.
Transfer the roasted vegetables to a large pot and add vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
- 5.
Use an immersion blender or transfer small batches to a blender and blend until smooth. If using a blender, be cautious of the hot liquid and blend in batches if needed.
- 6.
Return the soup to the pot and season with salt and black pepper to taste. Heat gently until warmed through.
- 7.
Serve the soup hot, garnished with freshly chopped parsley or chives. Enjoy the wholesome flavors and comforting textures of this autumn-inspired roasted vegetable soup!
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