Red Pepper Carrot Soup
Warm your soul with this vibrant and velvety red pepper carrot soup, a perfect blend of roasted red bell peppers, sweet carrots, and aromatic spices. This healthy, plant-based soup boasts layers of flavor thanks to fire-roasted vegetables, fragrant thyme, and a hint of smoky paprika. Quick to prepare and loaded with wholesome ingredients, this comforting recipe is perfect for busy weeknights or cozy gatherings. Pureed to a creamy texture—optionally enhanced with a splash of heavy cream—this gluten-free soup is as stunning in color as it is in taste. Serve it hot, garnished with fresh parsley, and pair with crusty bread for a hearty, satisfying meal. Optimize your health while indulging in a bowl of irresistible goodness!
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Recipe Information
Ingredients
- 3 whole red bell peppers
- 4 medium carrots
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cups heavy cream (optional)
- 2 tablespoons fresh parsley (for garnish, optional)
Instructions
Preheat your oven to 425°F (220°C).
Cut the red bell peppers into quarters, removing the seeds and stems. Place them on a baking sheet lined with parchment paper, skin-side up.
Peel the carrots and chop them into 1-inch pieces. Add the carrots to the baking sheet with the red bell peppers.
Peel the garlic cloves and add them whole to the baking sheet.
Drizzle 1 tablespoon of olive oil over the peppers, carrots, and garlic. Toss to coat evenly, then roast in the oven for 20-25 minutes, or until the peppers are charred and the carrots are tender.
While the vegetables are roasting, peel and finely chop one medium yellow onion.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.
Once the roasted vegetables are done, remove the skins from the charred red peppers (they should peel off easily).
Add the roasted vegetables, including the peeled red peppers, to the pot with the sautéed onions.
Pour in the vegetable broth and add the thyme, smoked paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10 minutes to allow the flavors to meld.
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy, then return it to the pot.
If you want a creamy texture, stir in the heavy cream at this stage.
Taste the soup and adjust seasonings as needed. Add more salt, pepper, or smoked paprika, if desired.
Serve hot, garnished with fresh parsley, if using. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 1098 mg | 48% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 14.5 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1023 mg | 22% | |
*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.
