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 Time5 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr
Course: Soup
Cuisine: American
Keyword: roasted carrot soup, roasted red pepper soup
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.
Finishing
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.
Notes
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.