Spicy carrot, cauliflower and sweet potato soup with paprika roasted chickpeas:
All the carrots I had in the fridge + the last of my sweet potatoes + cauliflower were roasted with garlic, chili powder, cumin, smoked paprika, Cayenne pepper and olive oil at 220C for 25 minutes. Then I sautéed an onion in olive oil, added a tomato and the roasted veggies, and let them fry a bit. The chickpeas were cooked in a pressure cooker, together with a bay leave and a couple of cloves, and the water was later added to the fried veggies. I also added some soy milk (it was the only milk I had!) to the soup.
It was good, and spicy, and I had to write it down so that I can make it again!