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Vegan Roasted Carrot and Red Pepper Soup

Vegan Roasted Carrot and Red Pepper Soup

  • Author: AlmaHerzog
  • Total Time: 60 minutes
  • Yield: 3 servings 1x
  • Diet: Vegan, Gluten-free

Description

This Roasted Carrot and Red Pepper Soup has deep, bold flavors from roasting the carrots and red bell peppers before blending them into a smooth soup. Make this easy, flavorful soup in the Instant Pot or on the stovetop for a satisfying meal.

Ingredients

Scale
  • 4 Carrot (peeled and cut into large pieces)
  • 2 Red pepper (cut in to large pieces, remove the stem and seeds)
  • 1/2 Onion (diced)
  • 4 cloves Garlic (minced)
  • 2 tablespoon Olive Oil (divided)
  • 3 cups Vegetable Broth (or Water)
  • 1 teaspoon Salt (divided)
  • 1 teaspoon Ground Cumin (Jeera powder)
  • 1 teaspoon Paprika (optional)
  • 1/2 Lemon (juiced)
  • 1/4 teaspoon Black pepper (optional)
  • Parsley or Cilantro (to garnish (optional))
  • 1/2 teaspoon Sesame seeds (to garnish (optional))

Instructions

  1. Step: Preheat oven to 400°F. Place carrots and red peppers (cut side down) on a large baking tray in a single layer. Drizzle some olive oil over the tray and sprinkle some salt. Roast in the oven for 30 minutes.
  2. Step: Remove from oven. Let the peppers cool, so you can peel the blackened skin. You can also transfer the peppers to a bowl covered with a lid. Shake and let them rest for 5-10 minutes. This will make it easier to remove the skin.
  3. Step: For stovetop method: Add oil to a large Dutch oven or heavy-bottom pot over medium heat. Sauté the onions and garlic. Add the roasted red pepper and carrots. Add the salt, spices, and broth. Bring to a boil. Then reduce the heat and simmer for 25 minutes.
  4. Step: For Instant Pot method: Start the Instant Pot in sauté mode and let it heat. Add olive oil, garlic, and onions. Let them saute for about 3 minutes. Add the roasted carrots, red peppers, and broth. Add ground cumin and salt. Press cancel and close the lid with the vent in the sealing position. Start the Instant Pot on manual or pressure cook mode for 3 minutes. When the instant pot beeps, let the pressure release naturally.
  5. Step: Using an immersion blender, blend the soup to a smooth consistency. Add black pepper to taste.
  6. Step: Sprinkle some lemon juice to brighten up the flavors. Garnish with parsley.

Notes

You can also use garam masala for a deeper flavor instead of ground cumin. For a creamier version, add coconut milk.

  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Category: Soup
  • Method: Roasting, Simmering, Blending
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 173 kcal
  • Sugar: 11 g
  • Sodium: 1972 mg
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 21 g
  • Fiber: 5 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Keywords: vegan soup, roasted carrot soup, roasted red pepper soup, instant pot soup, gluten-free

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Find it online: https://easydashrecipes.com/vegan-roasted-carrot-and-red-pepper-soup-281543726582134/