Vegan Roasted Carrot and Red Pepper Soup
This Roasted Carrot and Red Pepper Soup has deep, bold flavors from roasting the carrots and red bell peppers before blending them into a smooth soup. Make this easy, flavorful soup in the Instant Pot or on the stovetop for a satisfying meal.
Servings: 3
Ingredients
- 4 Carrot peeled and cut into large pieces
- 2 Red pepper cut in to large pieces, remove the stem and seeds
- 1/2 Onion diced
- 4 cloves Garlic minced
- 2 tablespoon Olive Oil divided
- 3 cups Vegetable Broth or Water
Spices
- 1 teaspoon Salt divided
- 1 teaspoon Ground Cumin (Jeera powder)
- 1 teaspoon Paprika optional
To finish
- 1/2 Lemon juiced
- 1/4 teaspoon Black pepper (optional)
- Parsley or Cilantro to garnish (optional)
- 1/2 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 the oven for 30 minutes. Remove from oven. Let the peppers cool, so you can peel the blackened skin. You can also transfer the peppers to a bowl covered with a lid. 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. Sauté the onions and garlic.
- Add the roasted red pepper and carrots. Add the salt, spices, and broth.
- Bring to a boil. Then reduce the 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, 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 the lid with the vent in the 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
- Using an immersion blender, blend the soup to a smooth consistency. Add black pepper to taste. (Note: You can also transfer to a blender such as a Vitamix. Make sure the soup is cooled down before blending.)
- Sprinkle some lemon juice to brighten up the flavors. Garnish with parsley. Soup is ready to be enjoyed.
Video
Notes
Spices: You can also use garam masala for a deeper flavor instead of ground cumin.
Make it creamy: The soup is so rich, even though I added no cream. Some days you want to indulge, so add heavy cream (or coconut milk for vegans) if you like.
Nutrition
Calories: 173kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1972mg | Potassium: 524mg | Fiber: 5g | Sugar: 11g | Vitamin A: 16914IU | Vitamin C: 119mg | Calcium: 60mg | Iron: 1mg