Roasted vegetable soup

Ingredients

• 4 carrots, roughly chopped
• 2 red peppers, deseeded and chopped
• 1 large onion, cut into wedges
• 3 garlic cloves, unpeeled
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 750 ml vegetable stock
• Salt and black pepper
• Yogurt or crusty bread, to serve

Method

1. Heat the oven to 220 C.
2. Put the carrots, peppers, onion, and garlic on a baking tray. Add the oil, paprika, salt, and pepper, then toss well.
3. Roast for 30 minutes, turning once, until the vegetables are soft and browned at the edges.
4. Squeeze the garlic from its skin into a saucepan. Add the remaining vegetables and the stock.
5. Blend until smooth, then warm gently. Add a little water if the soup is thicker than you like.
6. Check the seasoning and serve with yogurt or bread.