Why do I add the lemon at the end?

Heat can weaken the flavor of lemon juice, so if you add a squeeze of lemon during the cooking process, you might not taste it at the end!

Could I use an immersion blender for this recipe?

Yes, with one caveat. It might not do so good of a job of dealing with whole fennel seed. Either use pre-ground fennel or grind it up in a spice grinder before hand.

Could I use a yellow or orange pepper?

Sure! Don't worry, we won't tell anyone. But we do think green bell peppers taste too different to be used without serious changes to the recipe. And yellow and orange peppers tend to be slightly less sweet than red peppers, so keep that in mind.

Could I make this recipe in an Instant Pot?

Sure. We recommend cutting up everything and boiling it in the Instant Pot under high pressure, then blending.

Roasted Carrot and Red Pepper Soup Recipe (Vegan)

Name: Roasted Carrot and Red Pepper Soup Recipe (Vegan)
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Fall
Ingredients: 1 Pound Carrots, Peeled and Sliced; 1 Medium Yellow Onion, Diced Large; 1-2 Fresh Red Peppers; 4 Cups Vegetable Broth; 1/2 Tsp Whole Fennel Seeds; 3 Garlic Cloves, Minced; 2 Tablespoons Olive Oil, Divided; Salt and Pepper, To Taste; 1-2 Teaspoons Lemon Juice

Description

Roasted Carrot and Red Pepper Soup is a great way to take veggies and transform them into a meal with rich flavor.

Ingredients

Units Scale

1 pound Carrots, Peeled and Sliced
1 Medium Yellow Onion, Diced Large
1-2 Fresh Red Peppers
4 cups Vegetable Broth
1/2 Tsp Whole Fennel Seeds
3 Garlic Cloves, Minced
2 Tablespoons Olive Oil, Divided
Salt and Pepper, To Taste
1-2 Teaspoons Lemon Juice

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Instructions

Preheat your oven to 400 F (205 C).
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.
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.
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.
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.
Serve: Add to a bowl and add the lemon juice if desired. Enjoy!

Notes

Note 1: 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!
Note 2: Yellow and orange peppers should work just as well, but avoid using green peppers.

Prep Time: 5 minutes
Cook Time: 35 Minutes
Category: Soup, Dinner
Method: Oven, Blender
Cuisine: Fall, Winter