Carrot and Roasted Pepper Soup
Warm up with the vibrant flavors of this Carrot and Roasted Pepper Soup, a comforting blend of sweet, smoky, and earthy ingredients. Roasted red bell peppers add a deep, smoky richness that perfectly complements the natural sweetness of tender carrots, while garlic, cumin, and smoked paprika provide aromatic depth. This hearty yet wholesome soup is pureed to a silky-smooth consistency, with the option to add a touch of cream for extra indulgence. Finished with a sprinkle of fresh parsley or cilantro, it’s a visually stunning dish that’s as nourishing as it is delicious. Perfect for a cozy meal, this soup pairs beautifully with crusty bread or a crisp side salad, making it an ideal choice for a vegan or vegetarian-friendly lunch or dinner. Quick to prepare and bursting with flavor, this recipe is sure to be a new favorite in your rotation.
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Recipe Information
Ingredients
- 500 grams carrots
- 2 large red bell peppers
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 cloves garlic cloves
- 4 cups vegetable stock
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup heavy cream (optional)
- 2 tablespoons fresh parsley or cilantro (for garnish)
Instructions
Preheat your oven to 220°C (425°F).
Cut the red bell peppers in half lengthwise, remove the seeds and membranes, and place them cut-side down on a baking sheet lined with parchment paper.
Roast the peppers in the oven for 20–25 minutes or until the skins are blistered and charred. Once roasted, transfer the peppers to a bowl, cover with a plate, and let them steam for 10 minutes to loosen the skins.
While the peppers are roasting, peel and chop the carrots into small chunks for even cooking.
Heat olive oil in a large pot over medium heat. Peel and dice the onion and add it to the pot. Sauté for 4–5 minutes until softened.
Mince the garlic cloves and add them to the pot, cooking for an additional minute until fragrant.
Add the chopped carrots, ground cumin, smoked paprika, salt, and black pepper to the pot. Stir to coat the carrots in the spices and cook for 2 minutes.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the carrots are tender.
After steaming, peel the skins off the roasted peppers and roughly chop the flesh. Add the peppers to the pot with the carrots and stir to combine.
Remove the soup from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a countertop blender in batches, taking care not to overfill the blender to avoid spills.
If desired, stir in the heavy cream for added richness and adjust the seasoning with more salt and pepper, if needed.
Return the soup to low heat to warm through, then ladle into bowls and garnish with fresh parsley or cilantro.
Serve warm with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4987 mg | 217% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 57.4 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4392 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
