VEGAN ROASTED RED PEPPER AND CARROT SOUP
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
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
ROASTED RED BELL PEPPER AND CARROT SOUP WITH TARRAGON
Make and share this Roasted Red Bell Pepper and Carrot Soup With Tarragon recipe from Food.com.
Provided by swissms
Categories Vegetable
Time 1h45m
Yield 2 quarts, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Melt the olive oil and butter together in a large saucepan over medium heat. Add the raw bell peppers, carrots, onion, shallots and pear. Reduce the heat to low, and cook the vegetables for 12 to 15 minutes, stirring often until very soft. Add the garlic, and cook for several minutes longer, being careful not to let the garlic burn.
- Add the broth, roasted peppers, crushed red pepper, cayenne pepper, 2 teaspoons salt and 1 teaspoon pepper to the saucepan, and stir to mix. Bring the broth to a low boil over high heat. Reduce the heat to low and simmer the soup for about 30 minutes. Cool slightly.
- Working in batches if necessary, pour the soup into the bowl of a food processor or the jar of a blender fitted with a metal blade, and puree until smooth. (Or puree the soup directly in the pot using an immersion blender.) Pour the soup back into the pot in which you cooked it. Stir in the tarragon, season with additional salt and pepper if desired. Serve hot or chilled. This soup, refrigerated in an airtight container, will keep for several days. It also freezes well.
Nutrition Facts : Calories 243.8, Fat 14.9, SaturatedFat 4.2, Cholesterol 10.2, Sodium 1573.6, Carbohydrate 22.6, Fiber 5, Sugar 11.4, Protein 7.6
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