Preheat oven to 400°F
Add bell peppers, tomatoes, onions and garlic to a large parchment-lined sheet pan. Drizzle with olive oil and season with all the spices
Roast for 40–50 minutes, until the veggies are soft and nicely charred on top
Transfer roasted vegetables to a blender. Squeeze the roasted garlic cloves out of their skins
Add brown sugar, balsamic vinegar and 2 cups vegetable broth. Blend until smooth, adding more broth as needed to reach your desired consistency
Heat it up in a pot or microwave and adjust seasonings as you see fit!
Serve topped with a drizzle of chili oil, coconut milk, fresh herbs and sourdough. Enjoy!
