For a richer flavor, roast the vegetables until they are slightly charred. If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches and blend until smooth. Garnish with a swirl of coconut cream or a sprinkle of fresh herbs for an elegant presentation. Feel free to add other vegetables like sweet potatoes or butternut squash for a variation on this recipe.
Vegan Roasted Red Pepper and Carrot Soup
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 10 mins
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SERVING4 People
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VIEWS18
Embrace the warmth of this vibrant vegan soup, where the natural sweetness of carrots and red peppers deepens with a gentle roasting. Infused with aromatic spices and a touch of heat, this creamy soup is a comforting and flavorful experience, perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Fiber6 g
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Protein4 g
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Saturated Fat1 g
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Sodium574 mg
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Sugar12 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 400 degrees F (200 degrees C). (Prep time: 5 minutes)
02
StepIn a large bowl, combine the carrots, red bell peppers, onion, garlic, paprika, cumin, salt, and pepper. Toss to ensure the vegetables are evenly coated. Transfer the mixture to a rimmed baking sheet, drizzle with olive oil, and toss again. (Prep time: 10 minutes)
03
StepRoast in the preheated oven until the vegetables are tender and slightly caramelized, about 30 minutes.
04
StepIn a soup pot, bring the vegetable broth, bay leaf, and oregano to a boil. Once boiling, add the roasted vegetables and red pepper flakes. Reduce heat and simmer for 15 minutes to allow the flavors to meld. (Cook time: 20 minutes)
05
StepRemove the bay leaf. Using an immersion blender, carefully blend the soup until smooth and creamy. (Prep time: 5 minutes)
06
StepStir in the apple cider vinegar. Taste and adjust seasonings as needed. Serve hot, garnished with a dash of hot sauce, if desired. (Prep time: 2 minutes)
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RECIPE REVIEWS
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Please Rate
Keyon Macgyver
Jun 22, 2025So easy to make and perfect for meal prepping.
William Okeefeadams
Jun 12, 2025The smoked paprika makes all the difference!
Rosella Ziemann
Jun 4, 2025I've made this several times now, and it's always a hit. I sometimes add a can of drained and rinsed chickpeas for added protein.
Clara Mccullough
May 28, 2025Great recipe! I didn't have red pepper flakes, so I used a pinch of cayenne pepper instead.
Joanne Nolan
May 7, 2025My family loved this soup, even the picky eaters!
Daren Moore
May 5, 2025This soup is amazing! The roasting brings out so much flavor.
Travis Reynolds
May 3, 2025I added a bit of ginger for an extra kick, and it was delicious!
Ashlee Volkman
Apr 30, 2025This is my new go-to soup recipe. Thanks for sharing!