Preparation

• Heat the oven to 425°F.
• Add the bell pepper, sweet potato, yellow squash, cauliflower and white onion to a large sheet pan. Drizzle with 1 ½ tablespoons olive oil, then toss until evenly coated. Spread the veggies out in an even layer and season generously with salt and pepper. Bake for 30 to 40 minutes, or until softened and lightly charred.
• About 20 minutes after the veggies have been baking, heat the remaining olive oil in a large stockpot over medium-high heat. Add the garlic and sauté for 1-2 minutes, stirring occasionally, until fragrant. Add the vegetable broth, coconut milk, tomatoes, white beans, cumin, smoked paprika, and stir to combine. Continue cooking until the mixture reaches a low simmer.
• Add the roasted veggies to the soup and stir to combine. Use an immersion blender to purée the soup until smooth.
• Taste and season the soup with additional salt and pepper if needed. If you prefer a thinner soup, add more vegetable broth.
• Serve warm, garnished with a swirl of extra coconut milk and a twist of black pepper if desired, and enjoy!