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 Carrots, peeled and cut into large pieces
- 2 Red peppers, cut into large pieces, stems and seeds removed
- 1/2 Onion, diced
- 4 cloves Garlic, minced
- 2 tablespoons Olive Oil, divided
- 3 cups Vegetable Broth
- 1 teaspoon Salt, divided
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- 1/2 Lemon, juiced
- 1/4 teaspoon Black pepper
- Parsley or Cilantro, to garnish
- 1/2 teaspoon Sesame seeds, to garnish
Instructions
- Step: Preheat oven to 400°F. Place carrots and red peppers on a baking tray, drizzle with some olive oil and salt, and roast for 30 minutes.
- Step: Cool the peppers and remove the blackened skin.
- Step: For Stovetop: Sauté onions and garlic in oil, add roasted vegetables, spices, and broth. Boil, then simmer for 25 minutes.
- Step: For Instant Pot: Sauté onions and garlic, add roasted vegetables and broth, and pressure cook for 3 minutes with natural pressure release.
- Step: Blend the soup until smooth using an immersion or standard blender.
- Step: Stir in lemon juice, season with black pepper, and garnish with parsley or cilantro and sesame seeds before serving.
Notes
You can use garam masala for a deeper flavor instead of ground cumin. For a creamier texture, stir in a splash of coconut milk before serving.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting and Simmering
- 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: 8 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: vegan, gluten-free, soup, roasted carrot, red pepper, dairy-free