Preheat oven to 450 degrees Fahrenheit.

On a lined baking sheet, add the diced pepper, sweet potatoes, carrots, and zucchini. Drizzle with two tablespoons olive oil, salt, and pepper. Spread the veggies out in an even layer and bake for 25 to 30 minutes.

Meanwhile, sauté the onions and garlic in a medium size pot for about 15 to 20 minutes.

Add the roasted veggies when done and cook on low heat for about 45 minutes. Add the rest of the ingredients and spices. Allow to simmer for another 30 minutes. Blend the soup with an immersion blender until smooth and creamy.