Easy roasted 3-vegetable soup with sweet potato, pumpkin, carrot, and harissa. A little patience will yield incredible flavors and an extra bite for those who like it.


Recipe Summary

1 hr
1 hr 25 mins
25 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

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

  • Bake in the preheated oven for 10 minutes.

  • 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.

  • 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.

  • 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.

  • Sprinkle with cilantro to serve.

Cook's Note:

You can add different spices and fresh chili to vary the soup or use none at all. Using a well flavored broth is key. You can use chicken broth instead of vegetable broth.

Nutrition Facts

167 calories; protein 3.4g; carbohydrates 30.9g; fat 4.1g; sodium 419mg. Full Nutrition