Best 3 Roasted Carrot And Red Pepper Soup Recipes

Indulge in a symphony of flavors with our Roasted Carrot and Red Pepper Soup recipe, a culinary masterpiece that harmonizes the sweetness of carrots with the vibrant tang of roasted red peppers. This creamy and velvety soup is a symphony of flavors, textures, and colors that will tantalize your taste buds and warm your soul. With a base of wholesome vegetables and a touch of aromatic spices, this soup is not just delicious but also packed with nutrients. Accompanying this flavorful soup are three additional recipes that will elevate your culinary experience: a zesty Carrot and Red Pepper Slaw, a refreshing Carrot and Red Pepper Salad, and a delectable Carrot and Red Pepper Tart. These versatile recipes offer a delightful array of options for incorporating the vibrant flavors of carrots and red peppers into your meals, whether as a light and tangy side dish, a crisp and colorful salad, or a savory and satisfying tart. Get ready to embark on a culinary journey where taste, nutrition, and visual appeal come together in perfect harmony.

Let's cook with our recipes!

VEGAN ROASTED RED PEPPER AND CARROT SOUP

Vegan Roasted Red Pepper and Carrot Soup image

Try this easy and delicious vegan carrot soup recipe! Great for a cold winter day!

Provided by Connie Yiu

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 14

Ingredients

5 carrots, peeled and cut into 1/2 inch pieces
2 red bell peppers, quartered
1 large onion, cut into large pieces
3 cloves garlic, peeled
salt and ground black pepper to taste
2 teaspoons ground paprika
1 teaspoon ground cumin
1 tablespoon olive oil
1 (32 fluid ounce) container vegetable broth
1 bay leaf
½ teaspoon dried oregano
1 pinch red pepper flakes, or to taste
½ teaspoon apple cider vinegar, or more to taste
1 dash hot sauce, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
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.
Roast in the preheated oven until tender, about 30 minutes.
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.
Blend soup with an immersion blender.
Add apple cider vinegar to pureed soup. Serve with hot sauce.

Nutrition Facts : Calories 148.1 calories, Carbohydrate 24.4 g, Fat 4.7 g, Fiber 6.4 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 574 mg, Sugar 12.3 g

RED LENTIL, CARROT AND ROASTED RED PEPPER SOUP

Red Lentil, Carrot and Roasted Red Pepper Soup image

I made this soup by experimenting with ingredients I had on hand. It turned out to be very tasty! It is also very healthy.

Provided by Hag chef

Categories Lentil

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 cup dried red lentils, rinsed
1 onion, chopped
1 red pepper, chopped
1 red pepper, roasted, chopped
1 celery rib, sliced
1 garlic clove, minced
2 carrots, peeled and sliced
2 cups chicken broth
1 1/2 cups milk (or 5% cream)
1 tablespoon dried parsley
1 tablespoon lime juice
1 teaspoon ground ginger
1 teaspoon curry powder
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon white pepper
4 tablespoons sour cream

Steps:

Put the first 8 ingredients into a stock pot, or large saucepan, and bring to a boil.
Turn down the heat, and simmer for 15 to 20 minutes, or until the vegetables and lentils are tender.
Use an immersion blender, and puree the soup until no lumps remain, or puree in batches in a food processor or blender. (careful, it's hot!).
Add the remaining ingredients, stir to blend, or use the immersion blender again, to get a nice smooth soup.
Taste to adjust any seasoning.
Bring it back to a simmer.
Serve with a dollop of sour cream, if desired.

ROASTED CARROT AND RED PEPPER SOUP

ROASTED CARROT AND RED PEPPER SOUP image

Categories Soup/Stew Carrot

Yield 4

Number Of Ingredients 7

Ingredients

2 large red bell peppers, sliced into 1" thick strips
1/2 tsp red pepper flakes
5 large carrots, chopped into 1" pieces Kosher salt and black pepper
1 yellow onion, sliced into 1" thick slices 1/4 cup fresh cilantro, minced
2 garlic cloves
Grated parmesan cheese, for serving (optional)
3 cups low sodium chicken broth (or vegetable broth)

Steps:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss peppers, carrots, onion, and garlic with oil and roast 20-25 minutes or until vegetables are tender. Once vegetables are roasted, remove from oven and puree in batches in a food processor or blender, adding a bit of the chicken broth if necessary to loosen it. Pour the pureed vegetables into a large stock pot and add the remaining chicken broth and red pepper flakes. Let simmer for 20 minutes, stirring occasionally until thick and creamy. Season with kosher salt and black pepper to taste. Serve topped with fresh cilantro and parmesan cheese, if using. Leftovers will keep well in refrigerator up to one week, or can be frozen for up to three months.

Tips:

Choose the right carrots: Look for carrots that are firm and smooth, with no blemishes or cracks. Fresh, organic carrots are best.
Roast the carrots and red peppers before adding them to the soup: This step intensifies their flavor and gives the soup a richer color.
Use a good quality vegetable broth: This will make a big difference in the flavor of the soup. If you don't have any on hand, you can use water instead, but the soup will not be as flavorful.
Don't overcook the soup: The carrots and red peppers should be tender, but still have a bit of a bite to them. Overcooking will make them mushy.
Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a touch of acidity, such as lemon juice or vinegar, to brighten up the flavor.
Garnish the soup with fresh herbs or a drizzle of olive oil before serving: This will add a pop of color and flavor to the soup.

Conclusion:

This roasted carrot and red pepper soup is a delicious and healthy way to warm up on a cold day. It's easy to make and can be tailored to your own taste preferences. Whether you like it spicy, creamy, or tangy, this soup is sure to please. So next time you're looking for a comforting and nutritious meal, give this roasted carrot and red pepper soup a try. You won't be disappointed!