Moroccan Roasted Vegetable Soup Recipe

Preheat the oven to 425°F (220°C).

In a large bowl, toss the eggplant, zucchinis, red and yellow bell peppers, onion, and garlic with olive oil, cumin, coriander, turmeric, cinnamon, salt, and pepper.

Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until they are golden and tender.

In a large pot, heat the vegetable broth over medium heat. Add the roasted vegetables and simmer for another 10 minutes.

Use an immersion blender or transfer the soup to a blender in batches, and blend until smooth and creamy.

Taste the soup and adjust the seasonings if needed, adding more salt, pepper, or spices according to your preferences.

Serve the Moroccan roasted vegetable soup hot, garnished with fresh cilantro.