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
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine chopped carrots, zucchini, red bell pepper, onion, and garlic. Drizzle with olive oil and season with salt, pepper, and thyme. Toss to coat evenly.
- Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes until tender and caramelized.
- Transfer the roasted vegetables to a large pot and add the vegetable broth. Bring to a simmer over medium heat.
- For a smoother texture, blend the soup using an immersion blender until desired consistency is reached.
- Taste and adjust seasoning if needed before serving. Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg