Discover the Delicious Vegan Roasted Carrot and Red Pepper Soup Recipe
Vegan Roasted Carrot and Red Pepper Soup is a vibrant, nutrient-dense dish bursting with flavor and easy to prepare. Perfect for plant-based cooking enthusiasts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 4 medium carrots
- 2 medium red peppers, cut into large pieces
- 1/2 medium onion, cut into large pieces
- 4 cloves garlic
- 2 tablespoon olive oil, divided
- 3 cup vegetable broth or water
- 1 teaspoon salt, divided
- 1 bay leaf
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper (optional)
- 3 tablespoon cilantro, to garnish (optional)
- 1/2 teaspoon sesame seeds, to garnish (optional)
Instructions
1. Preheat your oven to 400°F.
2. Toss the carrots, red peppers, onion, and garlic with 1 tablespoon of olive oil and 1/2 teaspoon of salt. Spread on a baking sheet.
3. Roast the vegetables for 25–30 minutes until tender and caramelized.
4. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the roasted vegetables, vegetable broth, bay leaf, remaining 1/2 teaspoon of salt, and cumin. Bring to a boil, then simmer for 10 minutes.
5. Remove the bay leaf and puree the soup until smooth. Adjust seasoning as needed with black pepper.
6. Ladle into bowls and garnish with cilantro and sesame seeds.
Notes
For a thicker soup, add unsweetened plant-based milk during blending.
Feel free to experiment with spices like smoked paprika or fresh thyme for additional flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan, soup, carrot, red pepper