Roasted vegetable soup is packed with nutritious sweet potatoes, carrots and red peppers. Roasting the vegetables brings out rich, caramelized flavors for a hearty, comforting soup that's easy to make and fantastic for meal prep.
Ingredients
- 2 medium sweet potatoes (about 1 pound), peeled and chopped
- 1 medium red onion, chopped
- 1 medium sweet red pepper, chopped
- 1 medium carrot, chopped
- 3 tablespoons olive oil, divided
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 teaspoons minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 3 cups reduced-sodium vegetable broth
- 1 can (14-1/2 ounces) diced tomatoes
- 1/4 cup packed fresh parsley sprigs
- 1 teaspoon lemon juice, optional
- 1/4 cup grated parmesan cheese
Instruction
- Preheat oven to 400°. Place sweet potato, onion, bell pepper and carrot on a foil-lined baking sheet. Drizzle with 2 tablespoons oil; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until vegetables are caramelized on the edges, 35-40 minutes.
- Heat remaining 1 tablespoon oil in a Dutch oven or stock pot. Add garlic, remaining 1 teaspoon salt, cumin and paprika; cook 1 minute longer. Stir in roasted vegetables, broth and diced tomatoes; simmer 10-15 minutes or until vegetables are very soft. Stir in parsley and if desired, lemon juice. Use an immersion blender to puree soup until smooth.
- Serve in bowls with grated Parmesan cheese.
