Hearty Soup Featuring Roasted Pumpkin, Sweet Potatoes, and Carrots

Ingredients 0/13

Step 1

Warm your oven to 350°F (175°C). Spread the carrots out in a large roasting dish, drizzle them with olive oil, and pop them in the oven for about 10 minutes. While the carrots are roasting, toss the sweet potatoes in 1/4 tablespoon of warm sunflower oil for a couple of minutes until they start to get some color. Then add the pumpkin, give it a quick toss for 30 seconds, and add everything to the roasting dish with the carrots. Roast the veggies together until they’re nice and tender and their colors deepen—this should take around 40 minutes.

Step 2

While the vegetables are roasting, warm the remaining 1/4 tablespoon of sunflower oil in a big pot over medium-high heat. Add the chopped onion and cook it for about 2 minutes until it softens a bit. Stir in the garlic and cook for another minute until you can really smell it. Then add the cumin, turmeric, and harissa, letting the spices cook together for a minute to bring out their flavors.

Step 3

Once the veggies are done roasting, add them to the pot along with the vegetable broth. Bring everything to a boil, then lower the heat and let it simmer for about 10 minutes until everything is really soft. Use an immersion blender to puree the soup to your liking, then season with salt and pepper. Finish by sprinkling chopped cilantro on top before serving.