Vegan Roasted Carrot & Red Pepper Soup Recipe

If you’re looking for a soul-warming bowl that’s bursting with vibrant flavors and wholesome goodness, look no further than this Vegan Roasted Carrot & Red Pepper Soup. Roasting the carrots and red peppers brings out a natural sweetness and smoky depth that blends perfectly with aromatic spices like cumin. It’s a velvety, comforting soup that’s not only delicious but also incredibly simple to make with just a handful of fresh ingredients. Whether for a cozy night in or a light lunch, this soup will quickly become a cherished favorite.

Ingredients You’ll Need

Getting this Vegan Roasted Carrot & Red Pepper Soup just right depends on a handful of simple, fresh ingredients that each add their own magic to the pot. From the sweetness of roasted carrots to the subtle earthiness of cumin, every item plays an essential role in building layers of flavor and beautiful color.

• Carrots (4): Sweet and tender once roasted, they form the creamy base of the soup.
• Red peppers (2): Roasted to perfection, their smoky flavor brightens the soup beautifully.
• Onion (1/2): Adds mellow depth when sautéed until fragrant.
• Garlic (4 cloves): Gives a subtle pungency and warmth to the overall flavor.
• Olive oil (2 tablespoons): Used for roasting and sautéing, it brings richness and helps meld flavors.
• Vegetable broth (3 cups): Provides a savory, comforting liquid base for the soup.
• Salt (1 teaspoon): Enhances all the natural flavors throughout cooking.
• Bay leaf (1): Adds a subtle herbal note during the simmering process.
• Ground cumin (1 teaspoon): Infuses the soup with a warm, earthy spice.
• Black pepper (1/4 teaspoon, optional): Adds a gentle kick if you like a bit of heat.
• Cilantro (3 tablespoons, optional): Freshens up the final dish as a vibrant garnish.
• Sesame seeds (1/2 teaspoon, optional): Introduce a light crunch and nutty aroma when sprinkled on top.

How to Make Vegan Roasted Carrot & Red Pepper Soup

Step 1: Roast the Veggies

Preheat your oven to 400°F and arrange the carrots and red pepper pieces cut side down on a baking tray. Drizzle with olive oil and sprinkle with some salt to draw out the natural sweetness as they roast. The roasting process, which takes about 30 minutes, is the secret to developing the soup’s deep, smoky flavor. Once out of the oven, let the peppers cool enough so you can peel off the charred skin easily. This step unlocks a smooth texture and rich taste that’s simply irresistible.

Step 2: Prepare the Base on the Stovetop

Heat half of the olive oil in a large pot over medium heat. Sauté the onion and garlic until translucent and aromatic, laying a savory foundation for your soup. Add the roasted carrots and peeled red peppers, then toss in the ground cumin, bay leaf, and vegetable broth. Bring the pot to a boil, then simmer for 25 minutes to allow the flavors to meld beautifully. The gentle simmering lets each ingredient share its essence, building warmth and comfort in every spoonful.

Step 3: Instant Pot Shortcut

If you’re short on time, the Instant Pot method is a lifesaver for this Vegan Roasted Carrot & Red Pepper Soup. Start by sautéing the onions, garlic, bay leaf, and olive oil in sauté mode for about 3 minutes. Add the roasted veggies, broth, cumin, and salt, then seal the lid and pressure cook for just 3 minutes. Let the pressure release naturally to keep all those lovely flavors intact. This method keeps the soup quick without sacrificing any of its signature richness.

Step 4: Blend and Finish

Once your soup has simmered or pressure cooked, remove the bay leaf and blend using either an immersion blender directly in the pot or transfer to a high-speed blender if you have one. Blend until smooth and creamy, then season with black pepper to taste. The blending step is where the soup’s magic comes alive — silky, luscious, and full of that cozy roasted goodness. Don’t forget the final flourish of cilantro and sesame seeds if you like a bit of fresh brightness and crunch.

How to Serve Vegan Roasted Carrot & Red Pepper Soup

Garnishes

Garnishing this soup is where you get to have fun and add extra texture and freshness. A sprinkle of chopped cilantro brings a pop of vibrant color and bright herbal notes that contrast beautifully with the roasted sweetness. Toasted sesame seeds lend a subtle crunch and a gentle nuttiness that lifts every spoonful. For a creamier touch, a dollop of coconut yogurt or a swirl of cashew cream makes a delightful, dairy-free addition.

Side Dishes

This Vegan Roasted Carrot & Red Pepper Soup pairs wonderfully with simple sides that complement without overpowering. Crusty whole-grain bread or garlic baguette slices are perfect for dipping and soaking up every last drop. For a heartier meal, serve alongside a fresh green salad dressed in lemon vinaigrette or a quinoa tabbouleh to add refreshing contrasts and some nutritional bulk.

Creative Ways to Present

Turn your soup into a showstopper by serving it in rustic bread bowls or small mason jars for an inviting casual look. Drizzle a zigzag of infused olive oil or sprinkle smoked paprika on top for a burst of color and flavor. Adding a few roasted chickpeas or crispy tofu cubes on the surface adds texture and visual appeal. Fun presentation makes enjoying this nourishing soup even more special, perfect for sharing with friends or family.

Make Ahead and Storage

Storing Leftovers

Leftover Vegan Roasted Carrot & Red Pepper Soup keeps wonderfully in the fridge for 3 to 4 days. Store it in an airtight container to preserve its vibrant flavor and creamy texture. When you’re ready, you’ll find the soup tastes even better the next day, as the spices have more time to meld together.

Freezing

This soup freezes exceptionally well, making it a fantastic option for meal prep. Allow the soup to cool completely before transferring it to freezer-safe containers or sturdy zip-top bags. It will keep in the freezer for up to 3 months. When frozen, it maintains its flavor and texture beautifully, so you can enjoy a fresh homemade meal anytime.

Reheating

To reheat your Vegan Roasted Carrot & Red Pepper Soup, gently warm it on the stovetop over medium-low heat, stirring frequently until heated through. If reheating from frozen, thaw it overnight in the refrigerator for best results. You can also microwave individual portions, stirring halfway to heat evenly. Add a splash of vegetable broth or water if the soup has thickened too much during storage.

FAQs

Can I use canned roasted red peppers instead of fresh?

While fresh red peppers roasted in the oven develop a deeper flavor, canned roasted red peppers can be a convenient substitute. Just be sure to drain them well and adjust the salt since canned varieties can be salted already.

Is this soup really creamy without dairy?

Absolutely! The natural sweetness and texture of roasted carrots combined with blending the vegetables with broth create a silky, luscious soup without any dairy or cream needed.

Can I add other spices to this Vegan Roasted Carrot & Red Pepper Soup?

Yes, feel free to customize the spice blend! Smoked paprika, coriander, or even a pinch of nutmeg can add interesting depth, but the cumin really shines as the star spice here.

What if I don’t have an immersion blender?

No worries! You can use a standard countertop blender instead. Just blend the soup in batches and make sure to let it cool slightly before blending to avoid any accidents.

How can I make this soup spicier?

To dial up the heat, add a pinch of cayenne pepper or a small chopped chili when you sauté the onions. You can also serve with a drizzle of chili oil for an extra kick on top.

Final Thoughts

This Vegan Roasted Carrot & Red Pepper Soup truly warms both the heart and soul with its irresistible roasted flavors and comforting texture. It’s a perfect dish to whip up any time you want something nourishing, flavorful, and easy on your schedule. Give it a try—you might just discover your new go-to soup that you’ll crave again and again!

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