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vegan-roasted-red-pepper-and-carrot-soup-recipe

Vegan Roasted Red Pepper and Carrot Soup

A delicious and healthy vegan soup made with roasted red peppers and carrots.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: Vegan
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 4 red bell peppers halved and seeded
  • 4 carrots peeled and chopped
  • 1 onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 2 tablespoon olive oil
  • to taste salt and pepper

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Place red bell peppers and carrots on a baking sheet. Drizzle with olive oil, and roast for 25-30 minutes, until tender.
  3. In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
  4. Add the roasted vegetables to the pot, along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Use a blender to puree the soup until smooth. Season with salt and pepper to taste.
  6. Serve hot and enjoy!

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 700mg | Fiber: 5g | Sugar: 10g | Vitamin A: 10000IU | Vitamin C: 150mg | Calcium: 50mg | Iron: 2mg

Keywords

Healthy, Soup, Vegan
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