Vegan Roasted Carrot and Red Pepper Soup
User Reviews
4.8
165 reviews
Excellent
Vegan Roasted Carrot and Red Pepper Soup
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A healthy and delicious roasted red pepper & carrot soup made in the instant pot or stovetop. This vegan and gluten free soup has deep bold flavors from roasting the red peppers and carrots.
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Ingredients
- 4 carrot
- 2 red pepper cut in to large pieces, remove stem and seeds
- 1/2 onion cut into large pieces
- 4 cloves garlic
- 2 tablespoon olive oil divided
- 3 cups vegetable broth or Water
Spices
- 1 teaspoon salt divided
- 1 bay leaf
- 1 teaspoon Ground Cumin (Jeera powder)
To finish
- 1/4 teaspoon black pepper (optional)
- 3 tablespoon cilantro to garnish (optional)
- 1/2 teaspoon sesame seeds to garnish (optional)
Instructions
Roasting the veggies:
- Preheat oven to 400°F. Place carrots and red peppers (cut side down) on a large baking tray in a single layer. Drizzle some olive oil over the tray and sprinkle some salt.
- Roast in oven for 30 mins. Remove from oven. Let the peppers cool, so you can peel the blackened skin. You can also transfer the peppers to a bowl with lid on. Shake and let them rest for 5-10 minutes. This will make it easier to remove the skin.
Stovetop Method
- Add oil to a large dutch oven or heavy bottom pot over medium heat. Saute the onions and garlic.
- Add the roasted red pepper and carrots. Add the spices, bay leaf, and broth.
- Bring to a boil. Then reduce heat and simmer for 25 minutes. Then turn off the heat and follow the finishing steps.
Instant Pot Method
- Start the instant pot in sauté mode and let it heat. Add olive oil, bay leaf, garlic and onions. Let them saute for about 3 minutes.
- Add the roasted carrots, red peppers and broth. Add ground cumin and salt. Press cancel and close lid with the vent in sealing position.
- Start the instant pot on manual or pressure cook mode for 3 minutes. When the instant pot beeps, let the pressure release naturally.
Finishing
- Remove the bay leaf. Using an immersion blender, blend the soup to a smooth consistency. Add black pepper to taste. (Note: You can also can also transfer to a blender such as a vitamix. Make sure the soup is cooled down)
- Garnish with cilantro and sesame seeds. Soup is ready to be enjoyed.
Equipments used:
Notes
- You can also use garam masala for a deeper flavor instead of ground cumin.
- This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
Nutrition Information
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Calories
171kcal
(9%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Sodium
1776mg
(74%)
Potassium
470mg
(13%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
16600IU
(332%)
Vitamin C
108.7mg
(121%)
Calcium
44mg
(4%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 1776mg | 74% |
| Potassium | 470mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 16600IU | 332% |
| Vitamin C | 108.7mg | 121% |
| Calcium | 44mg | 4% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
165 reviews
Excellent
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