This vegan roasted red pepper and carrot soup is a flavorful and nutritious dish that is perfect for cooler weather. The sweetness of the roasted red peppers and carrots combined with the warm spices make this soup a comforting and satisfying meal.
Ingredients
- 4 red bell peppers, halved and seeds removed
- 3 large carrots, peeled and chopped
- 1 onion, chopped
- 4 cloves of garlic, minced
- 4 cups vegetable broth
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- 2 tbsp olive oil
Directions
- Preheat the oven to 400°F. Place the red bell peppers on a baking sheet, cut side down, and roast for 20 minutes until they are charred and tender.
- In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they are soft and fragrant.
- Add the carrots, roasted red peppers, vegetable broth, smoked paprika, cayenne pepper, salt, and pepper to the pot. Bring to a simmer and cook for 15-20 minutes until the vegetables are tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
- Taste and adjust seasoning if needed. Serve hot with a drizzle of olive oil and fresh herbs on top.
Interesting Facts
Red bell peppers are a great source of vitamin C, antioxidants, and fiber.
Carrots are rich in beta-carotene, which is good for eye health.