Go Back
–+ servings
vegan-roasted-red-pepper-and-carrot-soup-recipe

Vegan Roasted Red Pepper and Carrot Soup

A delicious and healthy vegan soup made with roasted red peppers and carrots.
Print Recipe Pin This
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: Vegan
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 4 pieces Red Bell Peppers halved and seeded
  • 4 pieces Carrots peeled and chopped
  • 1 piece Onion chopped
  • 3 cloves Garlic minced
  • 4 cups Vegetable Broth
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt to taste
  • 0.5 teaspoon Black Pepper to taste

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Place the halved red bell peppers and chopped carrots on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast in the oven for 25-30 minutes, until the vegetables are tender and slightly charred.
  4. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
  5. Add the roasted vegetables to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
  6. Use a blender to puree the soup until smooth. Adjust seasoning with salt and pepper to taste.
  7. Serve hot and enjoy!

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 700mg | Fiber: 5g | Sugar: 10g | Vitamin A: 10000IU | Vitamin C: 150mg | Calcium: 50mg | Iron: 2mg

Keywords

Comfort Food, Easy, Healthy
Tried this recipe?Let us know how it was!