Roasted Carrot and Red Pepper Soup Recipe (Vegan)

Roasted Carrot and Red Pepper Soup is a great way to take veggies and transform them into a meal with rich flavor. Just chop up your fresh carrots, yellow onion, and red bell peppers, roast them on a sheet pan, and then add everything to a blender. All you have to do then is simmer your carrot soup for a bit and you've got a healthy meal that's great to serve with a crusty bread or crackers.

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Hey Internet, soup season is starting again and we have a whole bunch of ideas we want to get out this year. They're not here yet, but those cold winter days will be back again before you know it. We've got lots of plans with mushrooms, lentils, and carrots. We might even have some more exotic soups and stews lined up, so stick around a find out what we're cooking!

We already have a lot of popular soup recipes on our site, like our Vegan Dumpling Stew and our Vegan Tom Kha Soup. But it's time for us to branch out. We've been focusing on the classics like dumpling stews and cream of mushroom soup. 

Now we want more vegetable focused soups and stews. We already have a few recipes tested, so they'll be out sooner rather than later. 

In the meantime, we've got this new carrot bell pepper soup recipe to start with. With a little bit of coaxing, carrots can be used to make a flavorful soup with a creamy texture. 

Paired with other roasted vegetables, and maybe a pinch of brightness from a little lemon juice, carrots can make for an amazing soup base. We would describe it as feeling a lot like tomato soup.

But the roasted red peppers are just as important! They add, along with the roasted onions, a fresh savory element to the soup needs to balance out the sweetness of the carrots. 

With the vegetable broth (or Better-than- Bouillon No Chicken Base, like we used), you get an earthy, creamy, and tasty soup that's really hands off to make. Your whole family will enjoy this simple soup and you won't have to stress getting it made either!

Why You'll Love This Roasted Red Pepper Soup with Carrots

• Healthy Comfort Food: This creamy carrot and red pepper soup tastes like a decadent meal, yet each serving only has about 150 calories each. It's also packed with with Vitamin A and C!
• Super Easy to Make: Chop, roast, blend, then simmer! Each step doesn't require that much work either, so you can do other things while it cooks.
• Easy Meal Prep: Either store in the fridge with an airtight container for a few days, or freeze it into cubes for later. We'll talk more about that in the storage instructions.
• Customizable and Pairs Well: Not only are there a lot of things to add to the soup to make it even better, you can also dip your favorite things in it like breads and sandwiches for even more fun! We personally ate one of the tests of this recipe with a vegan grilled cheese sandwich (using our homemade stretchy vegan mozzarella cheese) and it was amazing!

Ingredients

Pick up the following ingredients for this delicious carrot and red pepper soup the next time you're at a grocery store. See the recipe card at the bottom of this post for full ingredients, instructions, and accurate nutrition information (to the best of my ability; please consult your physician, registered dietitian, or healthcare professional if you have specific dietary needs or need to meet certain daily values of any nutrient). I give substitutions for the ingredients in the section below this one, so most people can still make this recipe!

• 1 Pound Carrots, Peeled and Sliced: It's about 4 to 5 medium carrots, but weighing them (or just using a 1 pound bag) helps keep things consistent!
• 1 Medium Yellow Onion, Diced Large
• 1-2 Fresh Red Peppers: We prefer fresh bell peppers because we use them in our day-to-day cooking. We'll talk about using other peppers in the substitutions section below.
• 4 Cups Vegetable Broth: We used Better-than-Bouillon No Chicken Base for our soup (it has the best flavor!), but it works with other vegetable stock or other veggie broths too!
• ½ teaspoon Whole Fennel Seeds (or ¼ teaspoon ground fennel)
• 3 Cloves Garlic, Minced: Or if you don't have fresh garlic cloves, you can use about 1 tablespoon pre-minced garlic.
• 2 Tablespoons Olive Oil, Divided: We're going to use one tablespoon of olive oil to roast the vegetables and the other to add to the pot.
• Kosher Salt and Pepper, To Taste
• 1-2 Teaspoons Lemon Juice

Substitutions

• Fresh Bell Peppers: If you want to use roasted peppers that come in a jar, just add them into the blender without roasting them. They're already roasted, so don't over cook them!
• Lemon Juice: Instead of lemon juice, you could try white wine vinegar or apple cider vinegar. They're great ways to add brightness that are shelf stable.
• Olive Oil: Other high temperature oils, like avocado oil, will work just as well. 

Additions

• Coconut Milk: A drizzle of coconut will up the creaminess and give a nice flavor to your soup! 
• Pumpkin Seeds: A handful of roasted pumpkin seeds can add a nice crunch to you soup.
• Fresh Herbs: Fresh basil and fresh parsley are great choices to add as toppings.
• A Bay Leaf: Add it to the pot while simmering. Just don't forget to remove it before serving!
• Other Spices: You could go with other spices like curry powder if you prefer. Red pepper flakes could add some nice heat at the end if you're into that.
• Beans: White beans, like cannellini beans or navy beans, can bulk up this recipe for cheap!
• Vegan Meats: We've been adding seitan chicken for extra protein and it tastes so good!
• Bread
• Crackers
• Homemade Croutons: We have a recipe for vegan ones!
• Crispy Tofu
• Sautéed Onions and/or a little Dab of Tomato Paste (I do recommend cooking off tomato paste as it improves the flavor!)

How to Make Roasted Carrot and Red Pepper Soup

1. Preheat your oven to 400 F (205 C).
2. Oil the Veggies: Take your chopped carrots, onions, and peppers and place them in a large bowl. Take 1 tablespoon of olive oil and use it to cover the veggies. Mix well.
3. Prepare Your Sheet Pan: Add a piece of parchment paper with a little extra paper left to make grabbing it easier later. Add you vegetables on an even layer and then add to the oven for 20 to 25 minutes. They are done when the carrots are soft to the touch of a fork.
4. Blend the Ingredients: Remove the roasted vegetables and then lift them up from the pan carefully. Add them to a high speed blender with the cups of vegetable broth and fennel seeds. Blend until smooth, for about 30 to 40 seconds. 
5. Add to Pot: In a large pot, add the other tablespoon of oil and bring to high heat. Then add the minced garlic and cook for 20 to 30 seconds. Then add the contents of the blend to the pot and bring to a boil. Once it has boiled, turn the heat down to medium low and let the pot simmer for 15 to 20 minutes. If it's too thick for your liking, you can always add a cup of vegetable broth. Carefully *it's hot* taste and add a pinch of salt and/or pepper if needed.
6. Serve: Add to a bowl and add the lemon juice if desired. Enjoy!

Storage Instructions

Let the soup cool a bit before storing.

For the fridge, you can store them for about 3-5 days in a sealed container. For the freezer, it's best you get a special ice tray designed for soup. They will freeze your soup in one cup increments, making portion sizes easy!

This soup works wonderfully for weekday lunches. You may need to add a little additional salt and pepper before serving.

Frequently Asked Questions

More Great Soup and Stew Recipes

• Butter Bean Stew
• Vegan Cream of Mushroom Soup
• Vegan Gnocchi Soup
• Vegan Taco Soup With Soy Curls
• Pumpkin and Sweet Potato Soup
• The Best Vegan Matzo Ball Soup
• Vegan Stew with Dumplings

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