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Vegan Roasted Red Pepper and Carrot Soup
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Velvety vegan red pepper and carrot soup with roasted vegetables, fragrant herbs, and savory broth - a cozy winter comfort in a bowl.
Ingredients:
  • 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
  • 2 teaspoons ground paprika
  • 1 (32 fluid ounce) container vegetable broth
  • 1 bay leaf
  • 0.5 teaspoon dried oregano
  • 1 pinch red pepper flakes, or to taste
  • 0.5 teaspoon apple cider vinegar, or more to taste
  • 1 dash hot sauce, or to taste
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C).
  • Combine carrots, red bell peppers, onion, garlic, paprika, cumin, salt, and pepper in a bowl. Spread mixture onto a rimmed baking sheet, drizzle with olive oil, and toss until coated.
  • Roast until tender in the preheated oven for 30 minutes.
  • In a soup pot, bring vegetable broth, bay leaf, and oregano to a boil. Add roasted vegetables, remove bay leaf, and sprinkle in red pepper flakes. Let simmer for 15 minutes before blending with an immersion blender.
  • Stir in apple cider vinegar into the puréed soup and serve with hot sauce on the side.

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