Name: Vegan Roasted Red Pepper and Carrot Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Carrots, peeled and cut into 1/2-inch pieces - 5; Red bell peppers, quartered - 2; Large onion, cut into large pieces - 1; Garlic, peeled - 3 cloves; Salt and ground black pepper, to taste - 3 cloves; Ground paprika - 2 teaspoons; Ground cumin - 1 teaspoon; Olive oil - 1 tablespoon; Vegetable broth - 1 (32 fluid ounce) container; Bay leaf - 1; Dried oregano - ½ teaspoon; Red pepper flakes, or to taste - 1 pinch; Apple cider vinegar, or more to taste - ½ teaspoon; Hot sauce, or to taste - 1 dash

Vegan Roasted Red Pepper and Carrot Soup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Roasted Red Pepper and Carrot Soup

1. Carrots, peeled and cut into 1/2-inch pieces - 5

2. Red bell peppers, quartered - 2

3. Large onion, cut into large pieces - 1

4. Garlic, peeled - 3 cloves

5. Salt and ground black pepper, to taste - 3 cloves

6. Ground paprika - 2 teaspoons

7. Ground cumin - 1 teaspoon

8. Olive oil - 1 tablespoon

9. Vegetable broth - 1 (32 fluid ounce) container

10. Bay leaf - 1

11. Dried oregano - ½ teaspoon

12. Red pepper flakes, or to taste - 1 pinch

13. Apple cider vinegar, or more to taste - ½ teaspoon

14. Hot sauce, or to taste - 1 dash

How to cook deliciously - Vegan Roasted Red Pepper and Carrot Soup

1. Stage

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

2. Stage

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.

3. Stage

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

4. Stage

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.

5. Stage

Blend soup with an immersion blender.

6. Stage

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