Roasted Carrot And Red Pepper Soup Recipes

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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

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 PEPPER CARROT SOUP



Red Pepper Carrot Soup image

This colorful soup is a tasty way to have a serving of vegetables without a lot of fat. Even my discerning teenagers lap it up happily.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 4 servings.

Number Of Ingredients 14

1 medium sweet red pepper
1 pound carrots, sliced
1 medium onion, chopped
2 tablespoons uncooked long grain rice
2 tablespoons butter
2 cans (14-1/2 ounces each) chicken broth
2 cups water
1/3 cup orange juice
4-1/2 teaspoons snipped fresh dill
2 teaspoons grated orange zest
1/2 teaspoon salt
1/2 teaspoon each dried marjoram, thyme and rosemary, crushed
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

Steps:

  • Broil red pepper 4 in. from the heat until skin is blistered, about 6 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel and discard charred skin. Remove stem and seeds; set pepper aside., In a large saucepan, cook the carrots, onion and rice in butter until onion is tender. Stir in the broth, water, orange juice, dill, orange zest, salt, marjoram, thyme, rosemary, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are tender. Cool for 10 minutes. , In a blender, puree carrot mixture and roasted pepper in small batches. Return to the pan; heat through.

Nutrition Facts : Calories 162 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 802mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 5g fiber), Protein 3g protein.

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