Roasted Carrot & Red Pepper Soup

Gluten-free, Vegan

Simple and Delicious

Easy to make 

Perfect for cold winter


Red Pepper




Main Ingredients

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.

Step 1

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.

Step 2

Remove the bay leaf. Using an immersion blender, blend the soup to a smooth consistency. Add black pepper to taste. Garnish with cilantro and sesame seeds.  

Step 3

And it's Ready

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