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Vegan Roasted Carrot & Red Pepper Soup Recipe

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

4.8 from 9 reviews

This vibrant and flavorful Vegan Roasted Carrot & Red Pepper Soup combines the natural sweetness of roasted carrots and red peppers with warm spices for a comforting, healthy meal. Perfectly smooth and creamy without any dairy, it’s easy to prepare either on the stovetop or in an Instant Pot, making it a versatile, nourishing option for vegan and vegetarian diets.

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

Cooking Essentials

  • 2 tablespoons Olive Oil (divided)
  • 3 cups Vegetable Broth (or Water)
  • 1 teaspoon Salt (divided)
  • 1 Bay leaf

Spices & Garnish

  • 1 teaspoon Ground Cumin (Jeera powder)
  • 1/4 teaspoon Black pepper (optional)
  • 3 tablespoons Cilantro (to garnish, optional)
  • 1/2 teaspoon Sesame seeds (to garnish, optional)

Instructions

  1. Roasting the Veggies: Preheat your oven to 400°F (200°C). Arrange the carrots and red peppers cut side down on a large baking tray in a single layer. Drizzle with some olive oil and sprinkle a pinch of salt. Roast for 30 minutes until tender and caramelized. Remove from oven and let the peppers cool to ease peeling the charred skin off, either by hand or by shaking them in a covered bowl for 5-10 minutes.
  2. Stovetop Cooking: Heat some olive oil in a large dutch oven or heavy-bottomed pot over medium heat. Sauté the chopped onions and garlic until fragrant and translucent. Add the roasted carrots and red peppers to the pot along with ground cumin, bay leaf, salt, and vegetable broth.
  3. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes to allow the flavors to meld. Turn off the heat when done and proceed to blending.
  4. Instant Pot Method: Turn on the Instant Pot to sauté mode and heat olive oil. Add the bay leaf, garlic, and onions and sauté for about 3 minutes. Add the roasted carrots, red peppers, vegetable broth, ground cumin, and salt. Cancel sauté mode, close the lid, seal the vent, and pressure cook on manual for 3 minutes. Allow natural pressure release before opening the lid.
  5. Blending: Remove and discard the bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, cool the soup slightly and blend in batches using a high-speed blender. Adjust seasoning with black pepper as desired.
  6. Garnishing and Serving: Garnish the soup with fresh chopped cilantro and a sprinkle of sesame seeds. Serve hot and enjoy this comforting, nutritious vegan soup.

Notes

  • You can substitute vegetable broth with water for a lighter soup.
  • If using a blender, ensure soup is cool enough to avoid splattering.
  • Roasting the peppers blackens their skin, making peeling easier and adding a smoky flavor.
  • Optional garnishes like sesame seeds and cilantro add texture and freshness.
  • Leftover soup stores well in the refrigerator for up to 4 days or freezes for up to 3 months.

Nutrition

Keywords: vegan soup, roasted carrot soup, red pepper soup, healthy vegan recipe, plant-based soup, gluten free soup, easy vegan soup

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