Name: Vegan Roasted Carrot and Red Pepper Soup
Prep time: 10 min
Cook time: PT-487832H42M57S
Total time: PT-487832H42M57S
Cuisine: comfort food
Ingredients: 4 carrots, peeled and cut into chunks; 2 red bell peppers, cut into large pieces (remove stem and seeds); 1/2 onion, cut into large pieces; 4 cloves garlic, peeled; 2 tablespoons olive oil, divided; 3 cups vegetable broth or water; 1 teaspoon salt, divided; 1 bay leaf; 1 teaspoon ground cumin (jeera powder); 1/4 teaspoon black pepper (optional); 3 tablespoons cilantro, chopped, for garnish (optional); 1/2 teaspoon sesame seeds, for garnish (optional)

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This Vegan Roasted Carrot and Red Pepper Soup is a hearty, comforting dish that packs deep, roasted flavors and is completely vegan and gluten-free. Made in either the Instant Pot or on the stovetop, this soup combines the sweetness of roasted carrots and red peppers with fragrant spices to create a delicious meal. The perfect balance of flavors makes this soup a perfect choice for a cozy dinner or a healthy appetizer.

Vegan Roasted Carrot and Red Pepper Soup

Why You’ll Love This Recipe

This roasted carrot and red pepper soup is not only nutritious but also bursting with bold flavors. The roasting process enhances the sweetness of the vegetables and infuses them with a smoky depth. Paired with the warm spices like cumin and garlic, this soup becomes an unforgettable comfort food. With simple ingredients and an easy-to-follow recipe, it’s an excellent choice for those looking for a light but filling meal, whether for lunch or dinner. Plus, it’s naturally vegan and gluten-free, making it a great option for many dietary needs.

Ingredients

For the Soup:

4 carrots, peeled and cut into chunks
2 red bell peppers, cut into large pieces, remove stem and seeds
1/2 onion, cut into large pieces
4 cloves garlic, peeled
2 tablespoons olive oil, divided
3 cups vegetable broth or water

For the Spices:

1 teaspoon salt, divided
1 bay leaf
1 teaspoon ground cumin (jeera powder)

For Finishing:

1/4 teaspoon black pepper (optional)
3 tablespoons cilantro, chopped, for garnish (optional)
1/2 teaspoon sesame seeds, for garnish (optional)

Instructions

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C). Arrange the carrots and red bell peppers on a large baking tray, cut side down. Drizzle with 1 tablespoon of olive oil and sprinkle with salt. Roast in the oven for about 30 minutes until the vegetables are tender and the peppers have blackened slightly.

After roasting, remove the peppers from the oven and let them cool. To easily peel the skin, you can transfer the peppers into a bowl, cover with a lid, and let them rest for 5-10 minutes. The skin will loosen, making it easier to remove.

Step 2: Stovetop Method (If Using a Stovetop)

In a large dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and garlic and sauté until they soften, about 3-4 minutes. Once the onions are translucent, add the roasted carrots and red peppers, followed by the bay leaf, cumin, and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 25 minutes. After simmering, turn off the heat and proceed to the finishing steps.

Step 2: Instant Pot Method (If Using an Instant Pot)

Set the Instant Pot to sauté mode and add 1 tablespoon of olive oil. Once hot, add the bay leaf, garlic, and onions. Sauté for 3 minutes until fragrant. Next, add the roasted carrots, red peppers, vegetable broth, cumin, and salt. Close the lid and set the Instant Pot to manual or pressure cook mode for 3 minutes. Once done, let the pressure release naturally.

Step 3: Finish the Soup

Once the vegetables have softened, remove the bay leaf. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender (make sure the soup has cooled slightly before blending). If desired, add black pepper to taste.

Step 4: Serve

Garnish the soup with fresh cilantro and sesame seeds for a final touch. Serve warm and enjoy this rich, creamy, and healthy soup.

Variations

Spices: Add extra spices like turmeric or coriander for a unique twist on the flavor.
Creamy Version: For a creamier texture, you can blend in some coconut milk or cashew cream after blending the soup.
Add-ins: Consider adding a handful of cooked lentils or chickpeas for extra protein.

Storage and Reheating

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat the soup on the stovetop over low heat, stirring occasionally. You may need to add a bit of water or broth to thin it out as it thickens in the fridge.

Conclusion

This Vegan Roasted Carrot and Red Pepper Soup is the perfect way to enjoy the flavors of roasted vegetables while keeping things healthy and simple. Whether you make it in the Instant Pot or on the stovetop, it’s a versatile, comforting dish that’s easy to customize. Serve it with a drizzle of olive oil or a slice of warm bread for a complete meal