Carrot And Roasted Red Pepper Soup Recipe

Name: Carrot And Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large carrots grated or sliced thin; 1 onion large, grated or finely diced; 4 cloves garlic to taste, minced; 2 red bell peppers large; 2 cups vegetable broth; 2 cups unsweetened soymilk or 2%% dairy milk; 2 teaspoons lemon juice; 3 tablespoons all purpose seasoning I used Simply Organic; salt; pepper; cayenne optional; fat; sour cream

Servings: persons

5 large carrots grated or sliced thin
1 onion large, grated or finely diced
4 cloves garlic to taste, minced
2 red bell peppers large
2 cups vegetable broth
2 cups unsweetened soymilk or 2%% dairy milk
2 teaspoons lemon juice
3 tablespoons all purpose seasoning I used Simply Organic
salt
pepper
cayenne optional
fat
sour cream

1
In a large pot, combine carrots, onion, garlic, and broth. Heat to boiling, stirring occasionally, then reduce heat to medium-low. Cover and simmer until veggies are soft, about 15 or 20 minutes.
2
While your base is simmering, roast the red peppers. If you have a gas range, I highly recommend roasting them directly over the open flame, using metal tongs to gently turn as needed. I place my peppers right on the stovetop, over a medium-high flame, and let them roast until the skin is almost completely blackened. If you don't have a gas range, you can roast them under the broiler. Take them out when skin is black. When they're nicely roasted and soft if you poke at 'em, place them in a bowl and cover for about 15 minutes. Then gently peel the blackened skin off, cut them in half and remove the stem and seeds. After that you can chop
3
If you have a hand blender, I suggest you blend your base up right in the pot. If you don't, you can blend the soup in a regular blender, but you'll have to do it in batches. You can add a little of the milk to each batch if it's too thick to blend.
4
Add remaining ingredients to pot (except sour cream) and stir until well-mixed. Then cover and simmer for 15 or 20 minutes, until spices have had time to nicely flavor the soup. Keep tasting, and add more of your favorite spices as desired.
5
Top with a dollop of sour cream, and enjoy!

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 large carrots grated or sliced thin, 1 onion large, grated or finely diced, 4 cloves garlic to taste, minced, 2 red bell peppers large, and more.

Yes, Carrot And Roasted Red Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrot And Roasted Red Pepper Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions