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Roasted Red Pepper And Carrot Soup

Roasted Red Pepper And Carrot Soup prepared dish

This roasted red pepper and carrot soup is a vibrant and flavorful dish, perfect for a comforting meal. The combination of sweet roasted red peppers and carrots creates a rich and creamy texture, enhanced with aromatic spices.

This recipe is mediterranean style, lunch, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include carrots, black pepper, onion, cumin.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2 cups carrots (sliced)
  • 1 tsp black pepper
  • 1 medium onion (chopped)
  • 1 tsp cumin
  • 3 cloves garlic (minced)
  • 1 tsp salt
  • 3 cups red bell peppers (chopped)
  • 1 cup coconut milk
  • 2 tbsp olive oil
  • 4 cups vegetable broth

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place the chopped red bell peppers and sliced carrots on a baking sheet, drizzle with olive oil, and season with salt and black pepper.
  3. Roast the vegetables in the oven for about 20 minutes, or until they are tender and slightly caramelized.
  4. In a large pot, heat a tablespoon of olive oil over medium heat and sauté the chopped onion and minced garlic until they are translucent.
  5. Add the roasted red peppers and carrots to the pot, along with the vegetable broth and cumin.
  6. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
  7. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
  8. Stir in the coconut milk and heat through before serving.

Nutrition (per serving)

  • Calories: 180
  • Protein: 3 g
  • Fat: 8 g
  • Carbohydrates: 27 g
  • Fiber: 5 g
  • Sugar: 6 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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