Want comfort food without having to feel guilty? Here is your new favorite Roasted Red Pepper & Carrot Soup. This vegan and gluten-free soup has deep, bold flavors from roasting red peppers and carrots. Make this easy soup in the instant pot or stovetop.

Roasted Carrot and Red Pepper Soup in a bowl garnished with sesame seeds and cilantro
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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 flavors and is very nutritious, just like my pumpkin carrot soup.

The rich flavor in this soup comes from roasting carrots and red peppers. You can use any color of bell pepper, but red is preferred to get the deep red color. You can make this soup in the instant pot or on the stovetop.

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.

The hardest part is waiting to roast the veggies to make this soup. But trust me, you will not mind the extra time it takes to roast the red peppers after tasting this soup.

Check out this 20+ Instant Pot Vegetarian Soup recipes collection 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.


This soup uses essential ingredients that you can easily have in your pantry.

Olive Oil: Used for drizzling over the veggies when roasting them.

Onion: I prefer to use yellow onions in this soup.

Garlic: Freshly minced garlic cloves add wonderful flavor to the soup.

Carrot: The star ingredient of this soup, along with bell peppers. Use whole carrots or baby carrots. I like to peel them before roasting.

Red Bell Pepper: I used fresh bell peppers and roasted them in the oven along with the carrots. You can also buy roasted red peppers in a can or jar. Fire-roasted bell peppers would work well too.

Broth: I use vegetable broth to keep this soup vegan. Feel free to use any broth you have on hand.

Seasoning: I used a basic seasoning of salt, pepper, and cumin in this soup. Feel free to adjust the seasoning to your liking. Add some paprika for heat. Use garam masala for a deeper flavor instead of ground cumin. You can also add herbs to taste, such as basil or thyme.

How to make Red Pepper & Carrot Soup in Instant Pot?

There are two main steps to making this soup – Roasting and cooking.

Roast Carrots & Red Peppers

Cut the red peppers into half, remove the seeds, and place them face down on a large baking tray.

Peel the carrots and place them along with the red peppers. Drizzle with a generous amount of olive oil and sprinkle salt over them.

Red bell peppers and carrots on a sheet pan with olive oil to roast

Roast for 30 minutes. Remove from oven & let them cool.

Roasted red peppers and carrots on a baking tray

Peel the blackened portion from the red peppers. You can transfer the warm red peppers to a container with a lid. Shake and let it rest for 5-10 minutes. This makes it easier to remove the peels.

Roasted Carrots and peeled roasted red peppers on a baking tray

If you prefer, you can also roast the veggies in the air fryer. Here is my air fryer carrots recipe.

Cooking the Soup in Instant Pot

  • 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, bay leaf, and broth.
  • Pressure cook for a few minutes in the instant pot. Then, let the pressure release naturally and open the lid.

Cooking the Soup on Stovetop

  • Add oil to a large dutch oven or heavy bottom pot over medium heat. Saute the onions and garlic.
  • Add the roasted red pepper and carrots. Add the spices, bay leaf, and broth.
  • Bring to a boil. Then, reduce heat and simmer.
  • Then, turn off the heat and follow the finishing steps.

Finishing Steps

  • Then, remove the bay leaf and blend to get a smooth texture using an immersion blender. You can also transfer it 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 added no cream.  Some days you want to indulge, so add heavy cream (or coconut milk for vegan) if you like.
  • Garnish with cilantro or parsley leaves.
Roasted Red Pepper Carrot Soup - Instant Pot


Roasted Red Pepper Soup: If you like, skip the carrots and make roasted red pepper soup. Add some San Marzano tomatoes to the soup if you like the flavor.

Blend: It is best to blend the soup completely smooth. Use an immersion or countertop blender, but make sure to blend smoothly.

How to Serve?

We love to add toppings to soups. Add a spoonful of Greek yogurt or cream if you like. Sprinkle some pumpkin seeds or sesame seeds.

You can have this soup as a complete meal with some crusty bread or grilled cheese for dipping. Or pair it with a salad. We love this healthy chickpea salad or rotini pasta salad.

How to Store?

Let the soup cool down completely. Then store in airtight containers in the refrigerator for u to 4 days.

This soup has no cream or cheese. Hence it will freeze well in freezer-safe containers or bags for up to 3 months.

Roasted Red Pepper and Carrot Soup served in two bowls

More Soup Recipes You’ll Love

Check out 20+ Instant Pot Vegetarian Soup Recipes collection for more delicious soups!

4.80 from 55 votes

Vegan Roasted Carrot and Red Pepper Soup

A healthy and delicious roasted red pepper & carrot soup made in the instant pot or stovetop. This vegan and gluten free soup has deep bold flavors from roasting the red peppers and carrots. 
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 3


  • 4 Carrot
  • 2 Red pepper, cut in to large pieces, remove stem and seeds
  • 1/2 Onion, cut into large pieces
  • 4 cloves Garlic
  • 2 tablespoon Olive Oil, divided
  • 3 cups Vegetable Broth, or Water


To finish

  • 1/4 teaspoon Black pepper, (optional)
  • 3 tablespoon Cilantro, to garnish (optional)
  • 1/2 teaspoon Sesame seeds, to garnish (optional)


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. 

Stovetop Method

  • Add oil to a large dutch oven or heavy bottom pot over medium heat. Saute the onions and garlic. 
  • Add the roasted red pepper and carrots. Add the spices, bay leaf, and broth.
  • Bring to a boil. Then reduce heat and simmer for 25 minutes. Then turn off the heat and follow the finishing steps.

Instant Pot Method

  • 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 the 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: You can also 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.


  • You can also use garam masala for a deeper flavor instead of ground cumin. 
  • This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker. 


Calories: 171kcalCarbohydrates: 19gProtein: 2gFat: 10gSaturated Fat: 1gSodium: 1776mgPotassium: 470mgFiber: 4gSugar: 10gVitamin A: 16600IUVitamin C: 108.7mgCalcium: 44mgIron: 0.6mg

Additional Info

Course: Soup
Cuisine: American
Diet: Gluten-free, Vegan, Vegetarian
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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Recipe Rating


  1. Hi Meeta,

    I tried this soup a while ago and it came out delicious! Your site is now my go-to resource for instant pot recipe.


  2. Looking forward to trying this one! Can I add broccoli to this too as I have some to use up? Also can I freeze this? If so do I need to exclude coconut cream or milk?

    1. Hi Sonal – Sure other veggies such as broccoli will work well. You can skip the roasting for broccoli and add it directly. This soup will freeze well. Skip the milk/cream before freezing.

  3. I really enjoyed this soup and it was easy to make. I just need to figure out how to make a larger batch because it didn’t last long at all! I found that I although the flavor was excellent I enjoyed experimenting by adding a bit of chili powder and a splash oat milk for a spicier, creamier dish. Thank you for sharing your expertise!

  4. For the past 1 year, I have been making this recipe atleast once a month! My family loves this soup recipe!!!
    Thank you for sharing this recipe! ❤️

  5. Oh My!! Oh My!! What a tasty soup! I have made this Roasted Red Pepper Soup three weekends in a row now. I now like this soup better than traditional tomato soup. On accident I used 3 red peppers and 1 pound of carrots (7 or 8 medium carrots) thinking that I would make one and a half batches of soup. But then I forgot what I was doing and added the rest of the ingredients as per the recipe. It’s wonderfully thick and rich! I ran out of time and refrigerated the peppers and carrots after roasting them and then the whole soup after cooking in the Instant Pot. Refrigeration and delays in between processes didn’t seem to make any difference. The soup is just plain delicious! And when it is finished steaming hot out of the VitaMix it is just short of a miracle! I might have to serve this to guests soon. Thanks for a great recipe that I will use often!

    1. Hi Trish – So glad to hear you are enjoying the soup. We love that the soup is so healthy and delicious. Thank you for sharing back your experience!

  6. This is the first soup I’ve made that actually turned out delicious. I added a third red pepper and two extra carrots to increase the yeild… Topped with red pepper flakes for my hubs who loves spice. YUM! Thanks for sharing this.

    1. Hey Autumn – So happy to hear you and your husband enjoyed the soup. Thank you for sharing back your review!

  7. I just made this and it was very good. I used the garam masala instead of cumin. Even fit into my 3 quart pressure cooker! Thanks for sharing!

    1. Hey Manisha – I think that would work well too. You can just let the carrots cook in the pressure cooker and skip the roasting step. Hope you enjoy it!

  8. Made this tonight, it was delish. I roasted the onions in the oven along with the peppers and carrots. I added the garam masala which added a nice flavor. I also removed the bay leaves before blending as I wasn’t sure if they should be blended. Thanks for this recipe!

    1. Hey Jessica – So happy you enjoyed the soup! Love the changes you made 🙂 Thank you for sharing back your review.