# What You Need:
→ Vegetables
01 - 4 large red bell peppers
02 - 1 medium yellow onion, diced
03 - 1 medium carrot, peeled and diced
04 - 1 head garlic
05 - 1 medium potato, peeled and diced
→ Pantry
06 - 2 tablespoons olive oil, plus extra for drizzling
07 - 1 tablespoon tomato paste
08 - 1½ teaspoons harissa paste, adjusted to taste
09 - 4 cups vegetable broth
10 - 1 teaspoon smoked paprika
11 - Salt and freshly ground black pepper to taste
→ Garnish
12 - ¼ cup crème fraîche or plain Greek yogurt
13 - Fresh cilantro or parsley leaves
14 - Crusty bread for serving
# How To Make It:
01 - Preheat the oven to 425°F. Cut the red peppers in half, remove seeds and membranes, and place them cut-side down on a parchment-lined baking sheet.
02 - Slice off the top of the garlic head to expose the cloves, drizzle with olive oil, wrap in aluminum foil, and place on the baking sheet alongside the peppers.
03 - Roast peppers and garlic for 25 to 30 minutes until the pepper skins are charred and blistered. Remove from oven and allow to cool completely.
04 - Once cooled, peel the charred skins off the peppers and squeeze the roasted garlic cloves from their skins.
05 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add diced onion, carrot, and potato. Sauté for 5 to 7 minutes until softened.
06 - Stir in tomato paste and harissa paste, cooking for 1 minute to bloom the flavors.
07 - Add roasted peppers, roasted garlic, smoked paprika, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until all vegetables are tender.
08 - Puree the soup in batches using a blender or immersion blender until achieving a silky smooth texture. Season with salt and pepper to taste.
09 - Ladle soup into bowls, swirl with crème fraîche or yogurt, and garnish with fresh herbs as desired. Serve with crusty bread.
