# 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
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
# Steps:
01 - Set oven temperature to 425°F and allow to preheat.
02 - Cut red peppers in half lengthwise, remove seeds and membranes, and arrange cut-side down on a parchment-lined baking sheet. Slice the top off the garlic head to expose cloves, drizzle with olive oil, wrap tightly in aluminum foil, and place on the same baking sheet.
03 - Roast for 25 to 30 minutes until pepper skins are charred and blistered. Remove from oven and allow to cool to room temperature. Keep oven on.
04 - Once cooled, peel away the charred pepper skins and squeeze the softened roasted garlic cloves from their papery skins.
05 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add diced onion, carrot, and potato. Cook for 5 to 7 minutes, stirring occasionally, until softened.
06 - Stir in tomato paste and harissa paste. Cook for 1 minute while stirring constantly to develop flavor.
07 - Add roasted peppers, roasted garlic, smoked paprika, and vegetable broth. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 15 to 20 minutes until all vegetables are tender.
08 - Working in batches, transfer soup to a blender and puree until silky smooth, or use an immersion blender directly in the pot. Season with salt and pepper to taste.
09 - Ladle soup into bowls. Swirl a dollop of crème fraîche or yogurt into each serving and garnish with fresh herbs. Serve alongside crusty bread.
