Preheat oven to 375 F. Drizzle with oil to coat, place on a rimmed, non-stick baking sheet in a single layer. Roast uncovered for 35–40 min. until tender. Stir once, halfway through cooking time. Transfer vegetables to a soup pot. Add broth and all spices, bring to a boil. Reduce heat to low and simmer for 5 minutes.