Vegan Roasted Carrot & Red Pepper Soup
A comforting and vibrant soup made with roasted carrots and red peppers, perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 2 red bell peppers
- 2 large carrots
- 1 onion
- 3 cloves garlic
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for about 20-25 minutes until charred. Cover with plastic wrap to steam for 10 minutes, then peel and chop.
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing for 4-5 minutes until translucent.
- Add the chopped carrots and continue sautéing for an additional 3-4 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat to simmer.
- Stir in the roasted and chopped bell peppers and let the soup simmer for about 20 minutes until the carrots are tender.
- Use an immersion blender to purée the soup until smooth.
- Taste and season with salt and pepper as desired.
- Ladle the soup into bowls and garnish with fresh herbs if desired. Serve hot and enjoy.
Notes
Can be customized with various spices or herbs. Perfect for meal prep and storing.