Slice tomatoes in half, toss with olive oil and and sprinkle liberally with salt and pepper. Place face down on a parchment lined, rimmed baking sheet.

Chop the sweet potato and carrots into large cubes. Place on a separate rimmed baking sheet lined with parchment. Also toss with olive oil, salt and pepper.

Roast at 400 degrees for about 10-15 minutes (depending on your oven settings) until the tomatoes are soft and caramelized and sweet potatoes and carrots are browning and tender. The tomatoes are usually done in 10-15 min.

While they roast, prepare your other ingredients.

In a large stock pot, heat 1 Tbs olive oil over medium-high heat. Add chopped shallots and cook about 3-4 minutes until soft and translucent. Add the tablespoon of tomato paste, stir it around a few times. Add 1 Tablespoon of Ras Al Hanout and mix well. Add 5 cups of vegetable broth, cover and simmer on low.

Once all the vegetables are roasted, let them cool for a few minutes. Use a blender, Cuisinart or immersion blender pureé them with the remaining 1 cup of vegetable broth. You can go completely smooth here or leave some whole pieces.

Add the pureed ingredients to the pot and stir until combined. Add a tsp of salt and simmer until soup is warmed through. Add more salt and pepper to taste.

Serve with a splash of white wine vinegar and a sprig of fresh dill.