Recipe:  Roasted Vegetable Soup

 Servings: 4 - 6 People P

Roasting: - 2 tbsp olive oil - 1 onion, chopped - 3 cloves garlic, minced - 3 carrots, peeled and chopped - 2 sweet potatoes, peeled and chopped - 2 red bell peppers, seeded and chopped - Salt and pepper to taste

Soup: - 4 cups vegetable broth (low sodium) - 1 can (14.5 oz) diced tomatoes - 1 tsp dried thyme - 1/2 tsp dried basil - Salt and pepper to taste

Preheat oven to 425°F (220°C).

Toss chopped vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.

In a large pot, combine roasted vegetables, broth, diced tomatoes, thyme, and basil. Bring to a boil, then simmer for 20-25 minutes or until soup is heated through.

Blend soup until smooth or leave chunky, depending on preference.

Serve hot, garnished with fresh herbs or a dollop of yogurt (optional).