Delicious Carrot And Roasted Red Pepper Soup

Are you looking for the perfect fall soup recipe? In this post, Delicious Carrot And Roasted Red Pepper Soup, I’m sharing my recipe for a delicious vegan recipe that is full of nutrients and delicious fall flavours. Served up with a toasted baguette it makes a perfect lunch or first course for a special dinner. This post is part of a fall recipe roundup hosted by Pasha is Home. I hope you’ll check out all the other wonderful fall recipes.

This recipe is inspired by a delicious lunch prepared by my friend Susan. I believe she also added pumpkin to her version of the soup, so if you have some on hand you could add a cup for a richer taste and texture.

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Ingredients For The Delicious Carrot And Roasted Red Pepper Soup

• 1 red pepper
• 2 cloves garlic, unpeeled
• 2 cloves garlic, peeled and minced
• 1 small red onion, small diced
• 1 medium tomato, small diced
• 4 cups sliced carrots
• 1.5 Tbsp olive oil
• 1 Tsp curry powder
• 1 Tsp cumin powder
• 4 cups vegetable broth (vegan)
• Salt and pepper to taste
• 4 Tbsp chives, chopped
• Serve with toasted baguette and olive oil

Recipe For The Delicious Carrot And Roasted Red Pepper Soup

• Preheat the oven to 450 degrees Fahrenheit
• Place the red pepper and unpeeled garlic cloves on a baking sheet and roast until the skin of the pepper becomes blackened, about 20 minutes, flipping the pepper and garlic halfway through.

• Meanwhile, mince the remaining garlic, dice the onion and tomato, and slice the carrots.

• Heat the oil over medium heat in a large pot. Add the onions and sauté for 5 minutes until they start to become translucent.

• Add curry powder and cumin and cook for 1 minute, stirring continuously.

• Next, add the carrots and raw garlic and brown for 1 minute, stirring continuously.

• Add the stock and bring to a boil over high heat, then reduce to a simmer.

• Meanwhile, remove the pepper and garlic from the oven. Allow to cool for a couple of minutes, then peel and dice the garlic and pepper and add to the soup pot.

• Cook the soup for twenty minutes from the time you added the stock until the carrots are tender.
• Toast the baguette for 3-4 minutes in the hot oven if you are serving baguette (slice and brush with olive oil first).
• Cool the soup for 5 minutes, then purée using an immersion blender or a traditional blender. The traditional blender will yield a silky smooth soup.

• Season the soup with salt and pepper to taste.
• Chop chives. Ladle the soup into warmed soup bowls and top with chives.

• Serve with the toasted baguette

Extra Information

This recipe can be made ahead and stored in the refrigerator for up to 5 days. It also freezes really well and will keep in the freezer for several months.

There are a few variations to this recipe. If you want an even richer flavour you can roast the carrots with a little olive oil before adding them to the soup. You can also add fresh or canned pumpkin. For a little extra heat, you can add jalapeno or chilly peppers.

Summary

I hope you have enjoyed reading about this delicious carrot and roasted red pepper soup. It’s the perfect way to add some extra vegetables to your diet this fall. Whether you’re a vegan, vegetarian, or just trying to eat healthier, this recipe is for you. I hope you’ll take the time to look at the other delicious fall recipes in this roundup.

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Willow Bloom Home | Delicious Carrot And Roasted Red Pepper Soup

This carrot and roasted red pepper soup is a delicious way to enjoy the bounty of fall. It is full of carrots, roasted red peppers, and garden-fresh tomatoes and is pureed to creamy smoothness. It’s a vegan recipe that is perfect for lunch with a friend or as the first course to an autumn dinner.

Jennifer Maune | The Best Butternut Squash Soup Recipe

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