Preheat the oven to 200C/400F. Peel and roughly chop the vegetables and place them into a roasting tin. Mix 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 2 tablespoons of dark brown sugar, 1 teaspoon of thyme and 1 teaspoon of oregano.
Drizzle the mixture over the vegetables and make sure all pieces of vegetables are covered.
Transfer the roasting tin to the oven. Roast the vegetables for 35 minutes, or until they are tender and golden-brown.
Heat the vegetable stock in your stockpot and add the roasted vegetables. Once boiling reduce the heat and simmer for 10 minutes.
Turn off the heat and let the soup cool down for a few minutes. Purée the ingredients with a hand blender in the stockpot or puree in batches in your blender.
Return the soup to a clean pan, and season to taste with some freshly ground sea salt, pepper and lime. Serve with a warm and crusty piece of gluten free bread.