Try this recipe for vegan red pepper and carrot soup; it’s simple and tasty! Perfect for a chilly winter day!
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
Ingredients
- 5 carrots, peeled and cut into 1/2-inch pieces
- 2 red bell peppers, quartered
- 1 large onion, cut into large pieces
- 3 cloves garlic, peeled
- salt and ground black pepper, to taste
- 2 teaspoons ground paprika
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 (32 fluid ounce) container vegetable broth
- 1 bay leaf
- ½ teaspoon dried oregano
- 1 pinch red pepper flakes, or to taste
- ½ teaspoon apple cider vinegar, or more to taste
- 1 dash hot sauce, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix carrots, red bell peppers, onion, garlic, paprika, cumin, salt, and pepper together in a bowl. Transfer to a rimmed baking sheet. Drizzle olive oil on top and toss.
- Roast in the preheated oven until tender, about 30 minutes.
- Bring vegetable broth, bay leaf, and oregano to a boil in a soup pot. Add roasted vegetables to the pot. Remove bay leaf and add red pepper. Simmer for 15 minutes.
- Blend soup with an immersion blender.
- Add apple cider vinegar to puréed soup. Serve with hot sauce.
- You can alternatively use a blender to purée soup, working in batches.
Reviews
Everyone loved this soup. Even my non soup eaters. I made pretty much as written except I had no fresh garlic so I used garlic powder on top while roasting. Making again today because it’s just that good. Thanks for the recipe.
Will make again, very tasty!