Vegan Roasted Red Pepper And Carrot Soup Recipes

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VEGAN ROASTED RED PEPPER AND CARROT SOUP



Vegan Roasted Red Pepper and Carrot Soup image

Try this easy and delicious vegan carrot soup recipe! Great for a cold winter day!

Provided by Connie Yiu

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 14

5 carrots, peeled and cut into 1/2 inch pieces
2 red bell peppers, quartered
1 large onion, cut into large pieces
3 cloves garlic, peeled
salt and ground black pepper to taste
2 teaspoons ground paprika
1 teaspoon ground cumin
1 tablespoon olive oil
1 (32 fluid ounce) container vegetable broth
1 bay leaf
½ teaspoon dried oregano
1 pinch red pepper flakes, or to taste
½ teaspoon apple cider vinegar, or more to taste
1 dash hot sauce, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix carrots, red bell peppers, onion, garlic, paprika, cumin, salt, and pepper together in a bowl. Transfer to a rimmed baking sheet. Drizzle olive oil on top and toss.
  • Roast in the preheated oven until tender, about 30 minutes.
  • Bring vegetable broth, bay leaf, and oregano to a boil in a soup pot. Add roasted vegetables to the pot. Remove bay leaf and add red pepper. Simmer for 15 minutes.
  • Blend soup with an immersion blender.
  • Add apple cider vinegar to pureed soup. Serve with hot sauce.

Nutrition Facts : Calories 148.1 calories, Carbohydrate 24.4 g, Fat 4.7 g, Fiber 6.4 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 574 mg, Sugar 12.3 g

VEGAN ROASTED RED PEPPER AND CARROT SOUP



Vegan Roasted Red Pepper and Carrot Soup image

Try this easy and delicious vegan carrot soup recipe! Great for a cold winter day!

Provided by Connie Yiu

Categories     Carrot Soup

Time 1h5m

Yield 4

Number Of Ingredients 14

5 carrots, peeled and cut into 1/2 inch pieces
2 red bell peppers, quartered
1 large onion, cut into large pieces
3 cloves garlic, peeled
salt and ground black pepper to taste
2 teaspoons ground paprika
1 teaspoon ground cumin
1 tablespoon olive oil
1 (32 fluid ounce) container vegetable broth
1 bay leaf
½ teaspoon dried oregano
1 pinch red pepper flakes, or to taste
½ teaspoon apple cider vinegar, or more to taste
1 dash hot sauce, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix carrots, red bell peppers, onion, garlic, paprika, cumin, salt, and pepper together in a bowl. Transfer to a rimmed baking sheet. Drizzle olive oil on top and toss.
  • Roast in the preheated oven until tender, about 30 minutes.
  • Bring vegetable broth, bay leaf, and oregano to a boil in a soup pot. Add roasted vegetables to the pot. Remove bay leaf and add red pepper. Simmer for 15 minutes.
  • Blend soup with an immersion blender.
  • Add apple cider vinegar to pureed soup. Serve with hot sauce.

Nutrition Facts : Calories 148.1 calories, Carbohydrate 24.4 g, Fat 4.7 g, Fiber 6.4 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 574 mg, Sugar 12.3 g

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