Prep: Preheat the oven to 420F, with a rack in the upper third portion. Set a large baking sheet aside. Cut all vegetables as directed.

Season: Arrange all of the vegetables, except the garlic, to the baking sheet, with the eggplant and bell peppers skin-side down. Drizzle the olive oil over the vegetables, then sprinkle the paprika, cumin, thyme, a generous pinch of salt, and black pepper to taste. I like to use my hands to massage the oil and herbs into the vegetables so they roast better.

Roast: Flip the eggplant and bell pepper to be skin-side up, then place the garlic bulb on the baking sheet and add a drizzle of oil to it. Roast on the top rack of the oven for 40 to 50 minutes, until the edges of some of the vegetables are deep brown and caramelized and the sweet potato is tender.

Blend: Transfer the roasted vegetables (and any liquid on the baking sheet) to a large pot. Add the beans and vegetable broth to the pot. Use an immersion blender (or see recipe notes for a blender option) to blend until smooth, adding water if needed. Stir in the lemon juice and season with additional salt and pepper to taste, if needed.

Serve & Store: Briefly warm the soup on the stove over medium heat, then divide between serving bowls. Serve with a drizzle of olive oil and black pepper, or as desired. Store and leftovers in the fridge in an airtight container for up to 5 days, or in the freezer for up to 2 months.