Roasted veggie soup is so simple yet ridiculously scrumptious.
2 tablespoon olive oil
2 large sweet potatoes, diced
1 red bell pepper, quartered
1 red onion, cut into wedges
3 garlic cloves, in skin
4 cups vegetable broth
1 teaspoon paprika
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
For topping: sliced green onions, coconut milk, paprika
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
Arrange the sweet potatoes, pepper bell pepper, onion, and garlic in an even layer on the baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
Place in the oven and roast for 30-35 minutes, or until the sweet potatoes are soft.
Remove garlic from skin and transfer to a blender. Add the vegetable broth and paprika and puree until smooth.
Transfer to a pot bring to a simmer and cook for 10-15 minutes to allow flavors to meld.
To serve, top with coconut milk, sliced green onions, and more paprika, if desired.
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