Preparation

• Preheat your oven to 400°F (200°C). This temperature is perfect for caramelizing the vegetables and enhancing their natural flavors.
• Chop sweet potatoes, red and yellow bell peppers, carrots, and garlic into bite-sized pieces, placing them on a baking tray. Aim for uniform sizes to ensure even roasting.
• Drizzle with olive oil, then sprinkle salt, black pepper, ground cumin, and paprika over the top. Toss everything well to coat each vegetable evenly.
• Roast the veggies in the oven for 20 minutes, turning them halfway through for even cooking. After 20 minutes, add onion wedges and roast for an additional 10-12 minutes, until all vegetables are tender and caramelized.
• Reserve a couple of tablespoons of the roasted vegetables for garnishing later. In a saucepan, combine the remaining roasted veggies and garlic.
• Add vegetable stock to the saucepan and bring the mixture to a boil; then reduce the heat and let it simmer for 5 minutes, allowing the flavors to meld.
• Blend the mixture until it's smooth and creamy, then stir in grated Parmesan cheese. Adjust seasoning to your liking for that perfect balance.
• Serve the soup piping hot, garnished with reserved roasted vegetables, extra Parmesan, and fresh thyme for a lovely touch.