Description

This Vegan Roasted Carrot and Red Pepper Soup is a hearty, comforting dish bursting with deep, roasted flavors. With sweet roasted carrots and red bell peppers paired with fragrant spices like cumin, garlic, and bay leaves, this soup is rich and delicious, yet completely vegan and gluten-free. Perfect for a cozy dinner or a healthy appetizer, this soup will warm you up on chilly evenings.

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)

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Instructions

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 for 30 minutes until the vegetables are tender and the peppers have slightly blackened.

Once roasted, remove the peppers from the oven and cool. To easily peel the skin, place the peppers in a bowl, cover with a lid, and rest for 5-10 minutes. This will loosen the skin for easy removal.
Stovetop Method (If Using a Stovetop):
In a large pot or dutch oven, heat 1 tablespoon of olive oil over medium heat. Add chopped onions and garlic, and sauté for 3-4 minutes until softened. Add roasted carrots, red peppers, bay leaf, cumin, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25 minutes. After simmering, remove from heat and proceed to the next step.
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. Add roasted carrots, red peppers, vegetable broth, cumin, and salt. Close the lid, set to manual or pressure cook mode for 3 minutes. Let the pressure release naturally.
Finish the Soup:
After 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, carefully transfer the soup to a blender (let it cool slightly before blending). Season with black pepper to taste if desired.
Serve:
Garnish with fresh cilantro and sesame seeds. Serve warm for a comforting, rich meal

Notes

Spices: Add extra spices like turmeric or coriander for a unique flavor twist.
Creamy Version: For a creamier texture, blend in coconut milk or cashew cream after blending the soup.
Add-ins: Add cooked lentils or chickpeas for extra protein and a heartier meal.

Prep Time: 10 minutes
Cook Time: 30 minutes (stovetop) or 10 minutes (Instant Pot)
Category: Soup, Vegetarian, Healthy
Method: Oven Roasting, Stovetop, Instant Pot
Cuisine: comfort food