A rich and velvety roasted vegetable soup made with caramelized vegetables and parmesan.

1 large sweet potato, peeled and cut into chunks

1 red bell pepper, seeded and chopped

1 yellow bell pepper, seeded and chopped

2 medium carrots, peeled and chopped

3 garlic cloves, unpeeled

3 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1 red onion, peeled and cut into wedges

4 1/4 cups vegetable stock

1/3 cup grated parmesan cheese

To serve:

2 tablespoons grated parmesan

Fresh thyme sprigs

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1. Preheat your oven to 400°F.

2. Spread the sweet potato, bell peppers, carrots, and garlic on a baking sheet.

3. Drizzle with olive oil and season with salt, pepper, cumin, and paprika.

4. Roast for 20 minutes, turning halfway.

5. Add onion wedges and roast another 10–12 minutes.

6. Set aside some vegetables for garnish.

7. Transfer remaining vegetables to a pot and squeeze garlic out of skins.

8. Add vegetable stock and bring to a boil, then simmer 5 minutes.

9. Blend until smooth.

10. Stir in parmesan and adjust seasoning.

11. Serve with garnish, parmesan, and thyme.

Reserve roasted vegetables for garnish to add texture.

Adjust thickness with extra stock if needed.

Use coconut milk instead of parmesan for a dairy-free version.