Want comfort food without having to feel guilty? Here is your new favorite Roasted Red Pepper & Carrot Soup made in the Instant Pot. This vegan and gluten free soup has deep bold flavors from roasting the red peppers and carrots.
I love soups, especially on cold winter evenings. They give such a warm, comforting feeling. This Roasted Carrot and Bell Pepper Soup has a lot of flavor and is very nutritious.
The rich flavor in this soup comes from roasting the carrots and red peppers. You can use any color bell pepper, but red is preferred to get the deep red color. When I served this soup to my husband, he thought it had loads of tomatoes looking at the color. But just the carrots and red peppers give it such a great color and taste, that you would not want to stop eating it.
I know waiting to roast the veggies to make this soup is the hardest part. But trust me, you will not mind the extra time it takes to roast the red peppers after tasting this soup.
Check out this collection of 17 Instant Pot Vegetarian Soup recipes for more delicious soups!
Nutrient packed Carrots & Red Peppers
Bell peppers, also called sweet peppers or capsicums, are low in calories and rich in vitamin C and other antioxidants, making them a great addition to a healthy diet. Carrots are a great source of beta-carotene, fiber, vitamin K, potassium and antioxidants. These primary ingredients, make this a very nutritious meal.
How to make Red Pepper & Carrot Soup in Instant Pot?
Start with roasting the carrots, red peppers with a generous amount of olive oil, with salt sprinkled over them.
Remove from oven & let them cool.
Peel the blackened portion from the red peppers. You can transfer the warm red peppers to a container with lid on. Shake and let it rest for 5-10 minutes. This makes it easier to remove the peels.
Now sauté garlic and onions in the instant pot for a few minutes.
Add the roasted red pepper and carrots to the instant pot. Add the spices and broth. Pressure cook for a few minutes in the instant pot and then blend to get a smooth texture using an immersion blender. You can also transfer to a blender such as vitamix to blend it. Make sure the ingredients are cooled before blending.
The soups looked so rich, even though I did not add any cream to it. Some days you want to indulge, so go ahead and add the cream if you prefer.
You can have this soup as a complete meal with some bread as a side or have it with a salad.
Check out other soup recipes:
- Carrot Ginger Soup
- Broccoli Cheddar Soup
- Minestrone Soup
- Creamy Tomato Soup
- Vegan Turmeric Cauliflower Soup
Vegan Roasted Red Pepper & Carrot Soup - Instant Pot
Ingredients
- 4 Carrot
- 2 Red pepper cut in to large pieces, remove stem and seeds
- ½ Onion cut into large pieces
- 4 cloves Garlic
- 2 tablespoon Olive Oil divided
- 3 cups Vegetable Broth or Water
Spices
- 1 teaspoon Salt divided
- 1 Bay leaf
- 1 teaspoon Ground Cumin (Jeera powder)
To finish
- ¼ teaspoon Black pepper (optional)
- 3 tablespoon Cilantro to garnish (optional)
- ½ teaspoon Sesame seeds to garnish (optional)
Instructions
Roasting the veggies:
- Preheat oven to 400°F. Place carrots and red peppers (cut side down) on a large baking tray in a single layer. Drizzle some olive oil over the tray and sprinkle some salt.
- Roast in oven for 30 mins. Remove from oven. Let the peppers cool, so you can peel the blackened skin. You can also transfer the peppers to a bowl with lid on. Shake and let them rest for 5-10 minutes. This will make it easier to remove the skin.
Making the soup:
- Start the instant pot in sauté mode and let it heat. Add olive oil, bay leaf, garlic and onions. Let them saute for about 3 minutes.
- Add the roasted carrots, red peppers and broth. Add ground cumin and salt. Press cancel and close lid with vent in sealing position.
- Start the instant pot on manual or pressure cook mode for 3 minutes. When the instant pot beeps, let the pressure release naturally.
- Remove the bay leaf. Using an immersion blender, blend the soup to a smooth consistency. Add black pepper to taste. (Note: If needed, you can also transfer to a blender such as a vitamix. Make sure the soup is cooled down)
- Garnish with cilantro and sesame seeds. Soup is ready to be enjoyed.
Notes
- You can also use garam masala for a deeper flavor, in place of ground cumin.
- This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Nutrition
Update: This post was updated with better pictures and details on September 7, 2018.
Caroline says
Just made this for first time, and will definately mae it again !! So easy..
Piping Pot Curry says
Hi Caroline - So good to hear that. Thank you for sharing it 🙂
Alex says
I can't wait to try this recipe this weekend! I saw a comment about milk or cream, but didn't see any in the recipe. Should I add milk or coconut cream to the soup? Thanks!
Meeta Arora says
Hi Alex - I did not add any milk or cream to this recipe. I think it tases great on it's own. However if you prefer a creamier texture, you can definitely add coconut milk or cream to it. Hope you enjoy the soup!
Joann says
Can this be made in a regular pot? Don’t have an InstaPot
Meeta Arora says
Hi Joann - Sure, you can make it in a pot on stovetop. You might need an extra cup of broth on the stovetop. Just boil, then simmer the ingredients in place of pressure cooking for about 15-20 minutes. Then blend the soup to a smooth consistency. Hope you enjoy it!
Vicki says
This is a great, easy soup, and it's easy to double the recipe. I like to roast a few jalapenos with the peppers and carrots, just for a little kick. The soup is delicious and creamy on it's own, but adding a few crumbles of feta (or goat cheese, or gorgonzola) with richen it up a little more. Wonderful recipe!
vicki says
Ooops! It skipped my mind that this was a vegan recipe. Forget the part about the cheese - sorry!
Meeta Arora says
No problem, Vicki. Thanks for the wonderful ideas!
Piping Pot Curry says
Hi Vicki - So good to hear that. Thank you for sharing your experience 🙂
Poet DeHart says
I am in the process of making this. Are there any other tricks to peeling the skin from the bell peppers? I gave up after 30 minutes of trying to peel the thin skins off!
Meeta Arora says
Hello - After roasting the bell peppers, it should be easy to remove the skin. If it is taking effort, then I would think they may not roasted well enough. Please let me know if there was any confusion with the recipe instructions.
Angeline says
Love this Delicious Soup!! Easy to follow recipe. Thank You 🙂 Sharing this recipe w/my peeps 🙂
Piping Pot Curry says
Hi Angeline - So good to hear that. Thank you for sharing back 🙂
Neha Kamdar says
I make this soup recipe atleast once a month & it is liked by all! Very easy vegan soup recipe!
Thank you pipingpotcurry for the recipe!
Poonam says
Would love to make this soup tonight but was wondering can we also add any other color bell peppers to it?
Anja says
I’ve just made this soup with a mix of bell peppers (green, yellow and red). Still tastes excellent.
Piping Pot Curry says
Hi Anja - So good to hear that. Thank you for sharing it! 🙂