Description
This Vegan Roasted Carrot & Red Pepper Soup is a warm, comforting, and nutrient-packed soup perfect for cold days. By roasting carrots and red bell peppers, the vegetables develop a rich, sweet, and smoky flavor that blends into a silky, creamy soup without needing dairy. It’s naturally vegan and gluten-free, full of beta-carotene, vitamin C, and antioxidants. With flexible stovetop or Instant Pot methods, this soup is easy to prepare, customizable, and ideal for make-ahead meals or freezing.
Ingredients
Vegetables and Aromatics
- 4 carrots, peeled and cut into large pieces
- 2 red bell peppers, cut into large pieces, stem and seeds removed
- 1/2 onion, diced
- 4 cloves garlic, minced
Liquids and Oils
- 2 tablespoons olive oil, divided
- 3 cups vegetable broth (or water)
- 1/2 lemon, juiced
Spices and Seasonings
- 1 teaspoon salt, divided
- 1 teaspoon ground cumin
- 1 teaspoon paprika (optional)
- 1/4 teaspoon black pepper (optional)
Garnishes (Optional)
- Parsley or cilantro, chopped
- 1/2 teaspoon sesame seeds
- Coconut milk or heavy cream (optional, for extra richness)
Instructions
- Preheat and prepare veggies: Preheat your oven to 400°F (200°C). Peel the carrots and cut them into large pieces. Cut the red bell peppers into large pieces, removing the stems and seeds.
- Roast the vegetables: Arrange the carrots and bell peppers cut-side down on a large baking sheet in a single layer. Drizzle with 1 tablespoon of olive oil, sprinkle with half the salt, and optionally add whole garlic cloves (in skins) and diced onions to the tray. Roast for about 30 minutes until caramelized and nicely browned.
- Peel roasted peppers: Remove the vegetables from the oven and let them cool slightly. Transfer the warm red peppers to a covered bowl or container to steam for 5–10 minutes, then peel off their skins for a smoother soup texture.
- Sauté aromatics (Stovetop method): In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and minced garlic; sauté until softened and fragrant, about 3–5 minutes.
- Combine and simmer (Stovetop method): Add the roasted carrots and peeled red peppers to the pot. Stir in the remaining salt, ground cumin, paprika (if using), and vegetable broth. Bring to a boil, then reduce heat and simmer gently for about 25 minutes. Turn off the heat afterward.
- Sauté aromatics (Instant Pot method): Set the Instant Pot to sauté mode. Heat olive oil, then add minced garlic and diced onion. Sauté until soft, about 3 minutes.
- Add ingredients and pressure cook (Instant Pot method): Add roasted carrots, peeled red peppers, vegetable broth, cumin, and salt to the Instant Pot. Cancel sauté mode, lock the lid, and set the vent to sealing. Pressure cook on manual/high for 3 minutes. Allow the pressure to release naturally before opening the lid.
- Blend the soup: Using an immersion blender, purée the soup in the pot until smooth and creamy. Let the soup cool slightly before blending to avoid splattering. Alternatively, transfer to a countertop blender in batches and blend until silky.
- Season and finish: Stir in black pepper if using, and squeeze in fresh lemon juice. For extra richness, optionally stir in coconut milk or heavy cream now.
- Serve and garnish: Ladle the soup into bowls and garnish with chopped parsley or cilantro and sesame seeds, if desired. Enjoy warm with crusty bread or your favorite sides.
Notes
- Using red bell peppers enhances sweetness and color, but any bell pepper variety can be used.
- Roasting garlic and onions with the vegetables adds depth but can be sautéed separately instead.
- For a quicker version, use jarred roasted red peppers to skip roasting time.
- Try adding roasted tomatoes for a tangy variation.
- Soups can be frozen in airtight containers for up to 3 months.
- Blending until very smooth creates a creamy texture without dairy.
- Adjust spices to personal taste; cumin and paprika give classic warmth.
- Garnishes like yogurt or a drizzle of olive oil add flavor and visual appeal.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting and Stovetop with optional Instant Pot pressure cooking
- Cuisine: Vegan, Plant-Based
