Vegan Roasted Carrot and Red Pepper Soup Recipe

If you are craving a comforting bowl that dazzles the senses and warms the soul, look no further than this Vegan Roasted Carrot and Red Pepper Soup. It’s a vibrant, creamy delight packed with naturally sweet roasted carrots and smoky red peppers, balanced with warming cumin and fresh garlic, all melding together in a luscious vegan broth. This soup isn’t just nourishing—it’s a conversation starter, an easy weeknight winner, and a colorful celebration of simple, wholesome ingredients that come together in perfect harmony.

Ingredients You’ll Need

These ingredients are straightforward but each one plays a crucial role in building the soup’s flavor, texture, and inviting color palette. From the sweet carrots to the fragrant cumin, they combine to create a homemade soup that feels both fresh and satisfying.

• Carrots (4): Naturally sweet and earthy, carrots become beautifully caramelized when roasted, giving the soup its rich depth.
• Red pepper (2, large pieces): Removing the skin after roasting adds a smoky sweetness and vibrancy that’s key for this soup.
• Onion (1/2, large pieces): Adds subtle sweetness and body when sautéed with the garlic.
• Garlic (4 cloves): Provides that aromatic kick that lifts all the other ingredients.
• Olive oil (2 tablespoons, divided): Used for roasting and sautéing, it adds richness and helps develop flavor.
• Vegetable broth (3 cups): Or water can be used, but broth infuses extra savory notes.
• Salt (1 teaspoon, divided): Essential for bringing out the natural flavors and seasoning just right.
• Bay leaf (1): Adds an earthy, herbal undertone to the simmering soup.
• Ground cumin (1 teaspoon): Warm and slightly nutty, cumin perfectly complements the sweetness of the veggies.
• Black pepper (1/4 teaspoon, optional): A subtle heat that rounds out the spice profile.
• Cilantro (3 tablespoons, optional): Fresh garnish that adds a zesty pop and green freshness.
• Sesame seeds (1/2 teaspoon, optional): Adds a delicate nutty crunch as a finishing touch.

How to Make Vegan Roasted Carrot and Red Pepper Soup

Step 1: Roast the Carrots and Red Peppers

Start by preheating your oven to 400°F, and get those carrots and red peppers ready. Placing the vegetables cut side down on a baking tray allows the natural sugars in the carrots and the peppers’ flesh to caramelize beautifully, creating an irresistible roasted flavor. Drizzle olive oil and sprinkle some salt to enhance this process.

Step 2: Cool and Peel the Red Peppers

Once roasted for 30 minutes, give the peppers time to cool slightly—this is essential so you can easily peel off their skins. Tossing them into a covered bowl to steam helps loosen the skin too. The smoky, tender peppers without their blackened skins are pure magic in the soup.

Step 3: Sauté Onions and Garlic

While the peppers cool, heat some olive oil in your pot and sauté the onions alongside garlic cloves. This step builds the aromatic base essential for layering flavor in your soup, where the sweetness of the onions and pungency of garlic mingle.

Step 4: Combine Ingredients and Simmer

Add the roasted carrots and peeled red peppers to the pot, stir in your spices—cumin and bay leaf—and pour in the vegetable broth. Bring everything to a gentle boil, then reduce the heat and let it simmer for 25 minutes to allow flavors to develop richly and mingle beautifully.

Step 5: Blend Until Smooth

Once simmered, remove the bay leaf and use an immersion blender to puree the soup to a smooth, creamy consistency. This texture tilts the experience toward comforting with the bold taste of roasted vegetables shining through. If you don’t have an immersion blender, carefully transferring the soup to a regular blender works well too.

How to Serve Vegan Roasted Carrot and Red Pepper Soup

Garnishes

Top your bowl with fresh cilantro leaves for a burst of herbal brightness and sprinkle sesame seeds for a subtle crunch and nutty flair. These simple garnishes elevate the dish effortlessly, making each spoonful all the more exciting.

Side Dishes

This soup pairs beautifully with crusty bread or warm pita for dipping. For a fuller meal, consider a light salad or a serving of quinoa to keep things nutritious and balanced without overpowering the delicate flavors of the soup.

Creative Ways to Present

Serve in rustic bowls to bring out the homey vibe, adding a drizzle of coconut cream or a swirl of vegan yogurt for a touch of creaminess and visual appeal. For a festive twist, sprinkle a little smoked paprika on top for an extra hint of warmth and color contrast.

Make Ahead and Storage

Storing Leftovers

Your Vegan Roasted Carrot and Red Pepper Soup keeps wonderfully in the fridge for up to 4 days. Store it in an airtight container to preserve all those rich, roasted flavors waiting to be enjoyed again.

Freezing

This soup freezes beautifully, making it a fantastic option for meal prepping. Pour into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Be sure to add a splash of broth or water if it thickened during storage. Microwave reheating works too, but watch closely to avoid uneven heating.

FAQs

Can I use fresh peppers instead of roasted for Vegan Roasted Carrot and Red Pepper Soup?

While fresh peppers can be used, roasting them is key to developing the deep smoky-sweet flavor that defines this soup. Roasting adds complexity and sweetness that fresh peppers alone won’t provide.

Is this soup spicy?

No, the Vegan Roasted Carrot and Red Pepper Soup has warming spices like cumin but isn’t spicy hot unless you choose to add black pepper or other heat. It’s gentle and comforting, perfect for all palates.

Can I make this soup without an Instant Pot?

Absolutely! The stovetop method works beautifully, allowing you to roast and simmer with the same delicious results. The Instant Pot just offers a quicker pressure-cooking option.

What can I substitute for cilantro if I don’t like it?

Parsley is a great alternative, bringing fresh, herbaceous notes without the stronger flavor of cilantro. You could also leave it out entirely and still enjoy a rich, flavorful soup.

Is this soup gluten-free?

Yes! All the ingredients in the Vegan Roasted Carrot and Red Pepper Soup are naturally gluten-free. Just double-check your vegetable broth to ensure it doesn’t contain any gluten additives if that’s a concern.

Final Thoughts

This Vegan Roasted Carrot and Red Pepper Soup is more than just a simple recipe; it’s a comforting hug in a bowl that you’ll want to make again and again. With its beautiful balance of sweetness, smokiness, and spice, it’s an easy way to bring wholesome warmth to your table any day of the week. Give it a try—you might just find your new favorite soup to share with friends and family!

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