Vegan Roasted Red Pepper and Carrot Soup: A Creamy, Smoky Delight

This vegan roasted red pepper and carrot soup is a vibrant, flavorful, and incredibly satisfying dish that’s perfect for any time of year. Roasting the vegetables brings out their natural sweetness and adds a delightful smoky depth that elevates this simple soup to something truly special. It’s naturally creamy without any dairy, making it a healthy and delicious option for vegans and non-vegans alike. This recipe is easy to follow, uses simple ingredients, and can be customized to your liking. Let’s dive into making this delicious soup!

Why You’ll Love This Recipe

* **Flavorful:** Roasting the red peppers and carrots intensifies their sweetness and creates a rich, smoky flavor.
* **Creamy Texture:** The soup is naturally creamy thanks to the pureed vegetables, no dairy required.
* **Healthy and Nutritious:** Packed with vitamins, antioxidants, and fiber.
* **Easy to Make:** Simple ingredients and straightforward instructions make this recipe accessible to everyone.
* **Vegan & Gluten-Free:** Suitable for a variety of dietary needs.
* **Versatile:** Easily customizable with different spices, herbs, or toppings.
* **Make-Ahead Friendly:** Perfect for meal prepping, as the flavors develop even more over time.
* **Budget-Friendly:** Uses affordable and readily available ingredients.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need for this vegan roasted red pepper and carrot soup:

* **Red Bell Peppers:** The star of the show! Choose firm, heavy peppers for the best flavor. Roasting them until their skin is blackened gives them a wonderfully smoky taste.
* **Carrots:** Provide sweetness, body, and a beautiful orange color to the soup. Look for firm, bright orange carrots.
* **Onion:** Adds savory depth to the flavor profile. Yellow or white onions work well.
* **Garlic:** Essential for that pungent, aromatic touch. Use fresh garlic for the best flavor.
* **Vegetable Broth:** Forms the base of the soup. Use a good-quality vegetable broth for the best flavor. Low-sodium is recommended so you can control the salt level.
* **Olive Oil:** Used for roasting the vegetables and sautéing the onion and garlic.
* **Smoked Paprika:** Enhances the smoky flavor of the roasted peppers. Sweet paprika can be used as a substitute, but smoked paprika is highly recommended.
* **Dried Thyme:** Adds a subtle, earthy flavor. You can also use fresh thyme, but dried thyme is more convenient.
* **Salt and Black Pepper:** To season the soup to taste.
* **Optional Toppings:** Fresh herbs (parsley, cilantro, basil), vegan cream, toasted croutons, a swirl of olive oil, chili flakes, or a dollop of vegan yogurt.

**Detailed Ingredient List:**

* 2 large red bell peppers
* 1 pound carrots, peeled and chopped
* 1 medium yellow onion, chopped
* 4 cloves garlic, minced
* 4 cups vegetable broth
* 2 tablespoons olive oil
* 1 teaspoon smoked paprika
* 1/2 teaspoon dried thyme
* Salt and black pepper to taste
* Optional toppings: fresh herbs, vegan cream, toasted croutons, olive oil, chili flakes, vegan yogurt

Equipment You’ll Need

* **Baking Sheet:** For roasting the vegetables.
* **Parchment Paper (Optional):** Makes cleanup easier.
* **Large Pot or Dutch Oven:** To cook the soup.
* **Blender or Immersion Blender:** To puree the soup. An immersion blender is convenient because you can blend the soup directly in the pot, but a regular blender will also work (in batches).
* **Knife and Cutting Board:** For chopping the vegetables.
* **Measuring Spoons and Cups:** To measure the ingredients.

Step-by-Step Instructions

Here’s a detailed guide on how to make this delicious vegan roasted red pepper and carrot soup:

**Step 1: Roast the Red Peppers**

1. Preheat your oven’s broiler. Line a baking sheet with parchment paper (optional). Place the red bell peppers on the baking sheet.
2. Broil the peppers, turning them occasionally, until their skins are completely blackened on all sides. This usually takes about 10-15 minutes.
3. Remove the baking sheet from the oven and place the blackened peppers in a bowl. Cover the bowl with plastic wrap or a plate. This will steam the peppers and make it easier to peel off the skins. Let them sit for about 15-20 minutes.
4. Once the peppers have cooled slightly, remove them from the bowl and peel off the blackened skins. You can use your fingers or a paring knife. Don’t worry if you don’t get every last bit of skin off.
5. Remove the stems and seeds from the peppers and roughly chop them.

**Step 2: Roast the Carrots**

1. Preheat oven to 400°F (200°C).
2. Spread the chopped carrots on a baking sheet. Drizzle with 1 tablespoon of olive oil, salt, and pepper. Toss to combine.
3. Roast for 20-25 minutes, or until the carrots are tender and slightly caramelized.

**Step 3: Sauté the Onion and Garlic**

1. While the carrots are roasting and the peppers are cooling, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

**Step 4: Simmer the Soup**

1. Add the roasted red peppers and carrots to the pot with the onion and garlic.
2. Stir in the vegetable broth, smoked paprika, and dried thyme.
3. Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, allowing the flavors to meld together.

**Step 5: Blend the Soup**

1. Remove the pot from the heat. If using an immersion blender, carefully blend the soup until it is smooth and creamy.
2. If using a regular blender, carefully transfer the soup to the blender in batches (be cautious, hot liquids can create pressure in a blender). Blend until smooth, then pour the soup back into the pot.

**Step 6: Season and Serve**

1. Taste the soup and season with salt and black pepper to taste. You may need to add more salt depending on the saltiness of your vegetable broth.
2. If the soup is too thick, you can add a little more vegetable broth or water to thin it out.
3. Heat the soup through gently if needed.
4. Serve hot, garnished with your favorite toppings. Some suggestions include fresh herbs (parsley, cilantro, basil), a swirl of vegan cream, toasted croutons, a drizzle of olive oil, a sprinkle of chili flakes, or a dollop of vegan yogurt.

Tips and Variations

* **Roasting Time:** The roasting time for the red peppers may vary depending on your broiler. Keep a close eye on them and adjust the time as needed.
* **Peeling Peppers:** If you find it difficult to peel the peppers, try using a paring knife to gently scrape off the skins.
* **Smoked Paprika:** If you don’t have smoked paprika, you can use regular paprika, but the smoky flavor will be less pronounced. You can also add a pinch of smoked salt for extra smokiness.
* **Spice Level:** Add a pinch of chili flakes or a dash of hot sauce to the soup for a little heat.
* **Sweetness:** If the soup is not sweet enough for your liking, you can add a small amount of maple syrup or agave nectar.
* **Creaminess:** For an even creamier soup, you can add a can of full-fat coconut milk or a handful of soaked cashews (blend the cashews with a little water until smooth before adding them to the soup).
* **Other Vegetables:** Feel free to add other vegetables to the soup, such as potatoes, sweet potatoes, or butternut squash. Just make sure to adjust the cooking time accordingly.
* **Herbs:** Experiment with different herbs, such as rosemary, oregano, or sage.
* **Make it Hearty:** Add cooked lentils or chickpeas to the soup for extra protein and fiber.
* **Toppings:** Get creative with your toppings! Toasted pumpkin seeds, chopped nuts, or a drizzle of pesto are all great options.
* **Make it a Meal:** Serve the soup with a grilled cheese sandwich, a crusty loaf of bread, or a side salad for a complete meal.

Serving Suggestions

This vegan roasted red pepper and carrot soup is delicious on its own, but here are a few serving suggestions to elevate your experience:

* **Serve it as a starter:** Offer a small bowl of soup as an appetizer before a main course.
* **Pair it with a salad:** A light salad with a vinaigrette dressing complements the richness of the soup.
* **Serve it with bread:** Crusty bread or grilled cheese sandwiches are perfect for dipping into the soup.
* **Garnish it creatively:** Experiment with different toppings to add flavor and visual appeal.
* **Make it a themed meal:** Serve the soup with other Mediterranean-inspired dishes for a cohesive dining experience.

Storage Instructions

* **Refrigerator:** The soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** The soup can be frozen for up to 2-3 months. Allow the soup to cool completely before transferring it to a freezer-safe container or bag. Thaw the soup overnight in the refrigerator before reheating.

**Reheating Instructions:**

* **Stovetop:** Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the soup in a microwave-safe bowl, covered, for 2-3 minutes, stirring halfway through.

Nutritional Information (Approximate)

* Calories: Approximately 150-200 per serving (depending on ingredients and serving size)
* Fat: 8-12g
* Carbohydrates: 20-25g
* Protein: 2-4g
* Fiber: 5-7g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

Frequently Asked Questions (FAQ)

* **Can I use different types of peppers?**
* While red bell peppers are recommended for their sweetness and flavor, you can use other types of peppers, such as yellow or orange bell peppers. However, green bell peppers are not recommended, as they can be bitter.
* **Can I use canned roasted red peppers?**
* Yes, you can use canned roasted red peppers if you don’t have time to roast them yourself. Just make sure to drain them well before adding them to the soup. Note that the flavor may not be as intense as freshly roasted peppers.
* **Can I add other vegetables to the soup?**
* Absolutely! Feel free to add other vegetables to the soup, such as potatoes, sweet potatoes, butternut squash, or zucchini. Adjust the cooking time accordingly.
* **Can I make this soup without an immersion blender or regular blender?**
* While a blender is recommended for achieving a smooth and creamy texture, you can still make this soup without one. Simply use a potato masher to coarsely mash the vegetables. The soup will have a chunkier texture, but it will still be delicious.
* **Can I make this soup ahead of time?**
* Yes, this soup is perfect for making ahead of time. The flavors will meld together even more over time. Store the soup in an airtight container in the refrigerator for up to 3-4 days.
* **Is this soup gluten-free?**
* Yes, this soup is naturally gluten-free, as it does not contain any gluten-containing ingredients. However, always check the labels of your ingredients to ensure that they are certified gluten-free.
* **How can I make this soup spicier?**
* Add a pinch of chili flakes or a dash of hot sauce to the soup for a little heat. You can also use spicy smoked paprika instead of regular smoked paprika.

Conclusion

This vegan roasted red pepper and carrot soup is a delicious, healthy, and easy-to-make dish that’s perfect for any occasion. The combination of sweet roasted vegetables, smoky paprika, and creamy texture makes it a truly irresistible soup. Whether you’re a vegan, vegetarian, or simply looking for a flavorful and nutritious meal, this soup is sure to become a new favorite. So, gather your ingredients, follow the simple steps, and enjoy a bowl of this comforting and vibrant soup!