Ingredients
Scale
- 2 cups chopped carrots
- 2 cups chopped zucchini
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the carrots, zucchini, red bell pepper, onion, and garlic. Drizzle with olive oil and season with thyme, salt, and pepper. Toss until well coated.
- Spread the vegetable mixture evenly on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- In a large pot over medium heat, pour in the vegetable broth. Once the veggies are done roasting, add them to the pot and bring to a gentle simmer for about 10 minutes.
- For a smoother texture, blend the soup using an immersion blender or transfer to a countertop blender in batches.
- Serve hot, garnished with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting/Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 155
- Sugar: 6g
- Sodium: 485mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg