Vegan Roasted Red Pepper and Carrot Soup

This vegan roasted red pepper and carrot soup features roasted red peppers, carrots, onion, and garlic in a broth that is perfect for a cold winter day.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 148 Calories

Ingredients

• 1 tablespoon olive oil
• 1 bay leaf
• salt and ground black pepper to taste
• 1 teaspoon ground cumin
• 3 cloves garlic, peeled
• 1 pinch red pepper flakes, or to taste
• 2 teaspoons ground paprika
• 1 dash hot sauce, or to taste
• 1 (32 fluid ounce) container vegetable broth
• 5 carrots, peeled and cut into 1/2 inch pieces
• 2 red bell peppers, quartered
• 1 large onion, cut into large pieces
• 0.5 teaspoon dried oregano
• 0.5 teaspoon apple cider vinegar, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Roast in the preheated oven until tender, about 30 minutes.

Step 3

Mix carrots, red bell peppers, onion, garlic, paprika, cumin, salt, and pepper together in a bowl. Transfer to a rimmed baking sheet. Drizzle olive oil on top and toss.

Step 4

Bring vegetable broth, bay leaf, and oregano to a boil in a soup pot. Add roasted vegetables to the pot. Remove bay leaf and add red pepper. Simmer for 15 minutes.

Step 5

Blend soup with an immersion blender.

Step 6

Add apple cider vinegar to puréed soup. Serve with hot sauce.