Name: Roasted Pumpkin, Sweet Potato, and Carrot Soup
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Peeled, chopped carrots - 3 cups; Olive oil - 1 tablespoon; Peeled, chopped sweet potatoes - 3 cups; Warmed sunflower oil, divided - ½ tablespoon; Peeled, chopped pumpkin - 3 cups; Onion, chopped - 1; Garlic, minced - 2 cloves; Ground cumin - ¼ teaspoon; Ground turmeric - ¼ teaspoon; Harissa - ¼ teaspoon; Vegetable broth - 4 cups; Salt and freshly ground black pepper to taste - 4 cups; Chopped fresh cilantro, or to taste - 2 tablespoons

Ingredients for - Roasted Pumpkin, Sweet Potato, and Carrot Soup

1. Peeled, chopped carrots 3 cups

2. Olive oil 1 tablespoon

3. Peeled, chopped sweet potatoes 3 cups

4. Warmed sunflower oil, divided ½ tablespoon

5. Peeled, chopped pumpkin 3 cups

6. Onion, chopped 1

7. Garlic, minced 2 cloves

8. Ground cumin ¼ teaspoon

9. Ground turmeric ¼ teaspoon

10. Harissa ¼ teaspoon

11. Vegetable broth 4 cups

12. Salt and freshly ground black pepper to taste 4 cups

13. Chopped fresh cilantro, or to taste 2 tablespoons

How to cook deliciously - Roasted Pumpkin, Sweet Potato, and Carrot Soup

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Place carrots in a large roasting dish big enough to hold all the root vegetables. Drizzle with olive oil.

3 . Stage

Bake in the preheated oven for 10 minutes.

4 . Stage

Meanwhile, toss sweet potato with 1/4 tablespoon warm sunflower oil for 2 minutes to give it color. Add pumpkin and toss for 30 seconds. Add to carrots and roast until all vegetables are softened and the color has intensified, about 40 minutes.

5 . Stage

While vegetables are roasting, heat remaining 1/4 tablespoon sunflower oil in a large pot over medium-high heat. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 more minute. Stir in cumin, turmeric, and harissa; cook for 1 minute.

6 . Stage

Remove vegetables from the oven and add to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are soft, about 10 minutes. Puree with an immersion blender to desired consistency. Season with salt and pepper.

7 . Stage

Sprinkle with cilantro to serve.