If you’re on the lookout for a vibrant, comforting dish that bursts with flavor and nutrients, this Vegan Roasted Carrot & Red Pepper Soup Recipe is going to become your new favorite. The natural sweetness of roasted carrots melds beautifully with the smoky depth of red peppers, delivering a creamy, velvety texture without any dairy. It’s both nourishing and satisfying, perfect for cozying up on a chilly evening or whenever you crave a bowl of wholesome goodness.
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that come together effortlessly. Each component brings something special to the table—whether it’s the earthiness of carrots, the smoky warmth of paprika, or the crisp freshness of parsley, every ingredient plays a crucial role in creating a well-balanced soup.
- 4 large carrots, peeled and chopped: Carrots provide natural sweetness and a lovely orange color to the soup.
- 2 red bell peppers, seeded and chopped: These bring a subtle smokiness and vibrant red hue.
- 1 medium onion, diced: Onions add depth and a mild sharpness to enhance the overall flavor.
- 3 cloves garlic, minced: Garlic infuses the soup with warmth and aromatics.
- 4 cups vegetable broth: This creates the liquid base, ensuring the soup is luscious yet light.
- 2 tablespoons olive oil: Olive oil helps roast the vegetables, adding richness and enabling caramelization.
- 1 teaspoon ground cumin: Cumin adds a subtle earthiness and complexity.
- 1 teaspoon smoked paprika: This ingredient brings a smoky depth that sets the soup apart.
- Salt and pepper to taste: Essential for balancing flavors and seasoning.
- 1 tablespoon fresh lemon juice: Lemon juice brightens up the flavors with a refreshing tang.
- 2 tablespoons fresh parsley, chopped (for garnish): Parsley provides a fresh, herbal finish and pretty green contrast.
How to Make Vegan Roasted Carrot & Red Pepper Soup Recipe
Step 1: Prepare and Roast the Vegetables
Start by preheating your oven to 425°F (220°C). On a large baking sheet, spread out the chopped carrots and red bell peppers evenly. Drizzle one tablespoon of olive oil over them and sprinkle with salt, pepper, cumin, and smoked paprika. Gently toss everything together to ensure every piece is coated with those flavorful spices. Pop the tray into the oven and roast for 25 to 30 minutes until the vegetables become tender with a slight caramelized edge. Don’t forget to stir them halfway through for even roasting.
Step 2: Sauté the Aromatics
While your veggies roast, warm the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for about five minutes until it softens and becomes translucent. Next, stir in the minced garlic and cook for another one to two minutes, allowing the garlic to release its fragrant aroma without browning.
Step 3: Combine and Simmer
Once your roasted carrots and peppers are perfectly tender and slightly caramelized, transfer them to the pot with onions and garlic. Pour in the vegetable broth and bring everything to a gentle boil. Then reduce the heat and let it simmer for about 10 minutes. This step melds the flavors beautifully and results in a richer soup.
Step 4: Blend the Soup to Perfection
Remove the pot from heat and use an immersion blender to puree the mixture until it becomes silky smooth. If you don’t have an immersion blender, transferring the soup to a traditional blender in batches works just as well. Once smooth, stir in the fresh lemon juice, and taste for seasoning—add more salt and pepper if your palate desires.
How to Serve Vegan Roasted Carrot & Red Pepper Soup Recipe
Garnishes
To elevate the presentation and add an extra layer of flavor, sprinkle freshly chopped parsley on top just before serving. The green pop of color and delicate herbal notes complement the soup’s richness perfectly. You can also drizzle a little extra virgin olive oil for a glossy finish or add a few toasted pumpkin seeds for a crunchy contrast.
Side Dishes
This soup pairs wonderfully with crusty bread—think warm sourdough or a rustic baguette perfect for dipping. For a heartier meal, serve it alongside a crisp green salad with lemon vinaigrette which balances the warmth of the soup beautifully. A simple avocado toast can also be a delicious accompaniment.
Creative Ways to Present
If you want to impress guests, serve the soup in charming rustic bowls and add a swirl of coconut cream or a sprinkle of smoked paprika on top for visual appeal. A few microgreens or edible flowers bring an elegant touch, turning the Vegan Roasted Carrot & Red Pepper Soup Recipe into something truly special on your table.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to four days. Keep it chilled to preserve the fresh, vibrant flavors and prevent any spoilage.
Freezing
This soup freezes beautifully, making it a perfect make-ahead meal. Allow it to cool completely before transferring into freezer-safe containers, leaving some space for expansion. It can be frozen for up to three months without losing its delightful taste or texture.
Reheating
When ready to enjoy your soup again, thaw it overnight in the fridge if frozen. Reheat gently on the stovetop over medium-low heat, stirring occasionally until warm throughout. If it thickens too much, simply add a splash of vegetable broth or water to loosen it back up.
FAQs
Can I use other types of peppers in this soup?
Absolutely! While red bell peppers add a lovely sweetness and color, you can experiment with yellow or orange bell peppers for a slightly different flavor profile. Just avoid hot peppers unless you want to add some spice.
Is this soup gluten-free?
Yes, the Vegan Roasted Carrot & Red Pepper Soup Recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Can I make this soup in advance for meal prep?
Definitely! It actually tastes even better after sitting in the fridge for a day as the flavors have more time to meld. Just store it properly and reheat before serving.
What can I substitute for fresh lemon juice?
If you don’t have fresh lemon juice, a splash of apple cider vinegar or a little fresh lime juice can also brighten the flavors nicely in this soup.
How spicy is this soup?
This soup isn’t spicy at all; the smoked paprika adds warmth and smokiness without heat. If you want to add a gentle kick, a pinch of cayenne pepper can be incorporated when roasting the vegetables.
Final Thoughts
I truly hope you give this Vegan Roasted Carrot & Red Pepper Soup Recipe a try because it’s one of those meals that feels like a warm hug in a bowl. It’s easy to make, wonderfully flavorful, and perfect for any season. Whether you’re a seasoned vegan or simply craving something wholesome and delicious, this soup will not disappoint. Enjoy every spoonful!
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Vegan Roasted Carrot & Red Pepper Soup Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 40m
- Total Time: 0h 55m
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: Vegan
- Diet: Vegan
Description
This vibrant Vegan Roasted Carrot & Red Pepper Soup is a flavorful and healthy recipe perfect for any season. Roasting the carrots and red bell peppers brings out their natural sweetness and adds a delightful depth to the soup. Combined with aromatic spices, garlic, and onions, this smooth, creamy soup is both comforting and nutritious, making it an excellent choice for a light lunch or cozy dinner.
Ingredients
Vegetables
- 4 large carrots, peeled and chopped
- 2 red bell peppers, seeded and chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids & Oils
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Arrange the chopped carrots and red bell peppers on a large baking sheet in a single layer for even roasting.
- Season Vegetables: Drizzle the vegetables with 1 tablespoon of olive oil and sprinkle with salt, pepper, cumin, and smoked paprika.
- Toss to Coat: Use a spoon or your hands to toss the vegetables, ensuring they are evenly coated with the oil and spices.
- Roast Vegetables: Place the baking sheet in the oven and roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Sauté Onions: While roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for approximately 5 minutes until softened.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add Roasted Vegetables and Broth: Once roasted, add the carrots and peppers to the pot along with the vegetable broth.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to a simmer and cook for 10 minutes to meld the flavors.
- Puree Soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
- Final Seasoning: Stir in the fresh lemon juice and adjust salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh chopped parsley for a burst of color and flavor.
Notes
- You can substitute olive oil with avocado oil for a different flavor profile.
- For added creaminess, consider adding a splash of coconut milk or a handful of soaked cashews before blending.
- This soup stores well in the refrigerator for up to 3 days and freezes perfectly for up to 2 months.
- Adjust the spices according to your preference; adding a pinch of chili flakes can provide a spicy kick.
- If you don’t have an immersion blender, be sure to blend the soup in batches carefully to avoid splatters.
