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Vegan Roasted Carrot and Red Pepper Soup Recipe

Vegan Roasted Carrot and Red Pepper Soup Recipe
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★★★★★

4.9 from 24 reviews

This Vegan Roasted Carrot and Red Pepper Soup is a comforting and flavorful dish made with tender roasted carrots and sweet red peppers, blended into a smooth, creamy soup. Enhanced with aromatic spices like cumin and garnished with fresh cilantro and sesame seeds, this soup is perfect for a healthy, nourishing meal that is vegan, gluten-free, and full of vibrant colors and tastes.

Ingredients

Scale

Vegetables

  • 4 Carrots
  • 2 Red peppers (cut into large pieces, stem and seeds removed)
  • 1/2 Onion (cut into large pieces)
  • 4 cloves Garlic

Liquids and Oils

  • 2 tablespoons Olive Oil (divided)
  • 3 cups Vegetable Broth (or Water)

Spices and Seasonings

  • 1 teaspoon Salt (divided)
  • 1 Bay leaf
  • 1 teaspoon Ground Cumin (Jeera powder)
  • 1/4 teaspoon Black pepper (optional)

Garnishes (Optional)

  • 3 tablespoons Cilantro (to garnish)
  • 1/2 teaspoon Sesame seeds (to garnish)

Instructions

  1. Roasting the veggies: Preheat the oven to 400°F (200°C). Place the carrots and red peppers cut side down on a large baking tray in a single layer. Drizzle with some olive oil and sprinkle with a portion of the salt.
  2. Roast vegetables: Roast the veggies in the oven for 30 minutes. Once done, remove from the oven and allow the peppers to cool. To peel the blackened skin easily, transfer the peppers to a bowl, cover with a lid, and shake gently, letting them rest for 5-10 minutes.
  3. Stovetop sauté: Heat some olive oil in a large dutch oven or heavy-bottomed pot over medium heat. Add the onions and garlic and sauté until translucent and fragrant, about 3-5 minutes.
  4. Add roasted vegetables and spices: Add the roasted carrots and red peppers to the pot. Stir in the ground cumin, bay leaf, remaining salt, and vegetable broth.
  5. Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and simmer for 25 minutes, allowing the flavors to meld. After simmering, turn off the heat.
  6. Instant Pot method start: Turn your Instant Pot to sauté mode and allow it to heat. Add olive oil, bay leaf, garlic, and onions; sauté for about 3 minutes until fragrant and translucent.
  7. Add roasted veggies and broth (Instant Pot): Add the roasted carrots, red peppers, vegetable broth, ground cumin, and salt to the Instant Pot. Cancel the sauté mode, close the lid with the vent in the sealing position.
  8. Pressure cook: Set the Instant Pot to manual or pressure cook mode for 3 minutes. When the cooking is finished, let the pressure release naturally to preserve flavors.
  9. Finishing the soup: Remove the bay leaf. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender (ensure it is cool enough) to blend to a smooth consistency. Add black pepper to taste.
  10. Garnish and serve: Garnish with fresh cilantro and sesame seeds if desired. Serve the soup hot and enjoy!

Notes

  • This soup is excellent for meal prep and can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Feel free to substitute water for vegetable broth if you prefer a lighter flavor.
  • Roasting the peppers adds a smoky sweetness, but if short on time, you can skip roasting and use raw bell peppers, though flavor will differ.
  • Adjust seasoning at the end according to your taste preferences, especially the salt and pepper.
  • Use an immersion blender for convenience and safety when blending hot soup.
  • Optional garnishes add a fresh and nutty flavor but can be omitted as desired.
  • This recipe is naturally gluten-free and vegan, fitting many dietary preferences.

Nutrition

Keywords: Vegan carrot soup, roasted red pepper soup, healthy vegan soup, gluten-free soup, easy vegetable soup, comforting soup

Find it online: https://cheframi.com/vegan-roasted-carrot-and-red-pepper-soup-recipe/