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When it comes to comfort food, few dishes can rival the warmth and satisfaction of a hearty soup. Soups are not only versatile and easy to prepare, but they also offer an opportunity to incorporate a variety of flavors and nutrients into a single bowl. Among the myriad of soup options, roasted vegetable soup stands out with its smooth texture, vibrant flavors, and nutritional benefits. This delightful dish celebrates the natural sweetness of roasted vegetables, transforming them into a creamy, velvety soup that warms both the body and the soul.

Roasted Vegetable Soup: Smooth and Creamy

Warm up with a delicious bowl of roasted vegetable soup that’s both creamy and packed with nutrients! This easy recipe features seasonal veggies like carrots, sweet potatoes, and red bell peppers, roasted to perfection and blended into a velvety soup. Perfect for family meals or cozy nights in, it's not just comforting but also super healthy. Discover how to make it and elevate your soup game today! #RoastedVegetableSoup #HealthyEating #ComfortFood #SoupRecipe #VeganFriendly #MealPrep #YummyFood
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Ingredients
  

2 cups carrots, chopped

2 cups sweet potatoes, peeled and diced

1 large red bell pepper, chopped

1 medium onion, quartered

4 cloves garlic, peeled

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer taste)

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh basil or parsley, for garnish (optional)

A squeeze of lemon juice (optional for brightness)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Vegetables: In a large bowl, combine the chopped carrots, sweet potatoes, red bell pepper, onion, and garlic cloves. Drizzle with olive oil, and sprinkle with cumin, smoked paprika, salt, and pepper. Toss well to coat the vegetables evenly.

      Roast the Vegetables: Spread the vegetable mixture in a single layer on a large baking sheet. Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through to ensure even roasting.

        Blend the Soup: Once roasted, transfer the vegetables to a blender or food processor. Add the vegetable broth and coconut milk. Blend until smooth and creamy. If you prefer a thinner soup, you can add more broth to reach the desired consistency.

          Heat the Soup: Pour the blended soup into a large pot and heat over medium heat until warmed through. Taste and adjust seasoning with additional salt, pepper, and a squeeze of lemon juice if desired.

            Serve: Ladle the soup into bowls and garnish with fresh basil or parsley. Enjoy your roasted vegetable soup hot!

              Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4-6