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

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.