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
Scale
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.
