Vegan Roasted Carrot and Red Pepper Soup
User Reviews
4.8
Vegan Roasted Carrot and Red Pepper Soup
Description
This soup begins by roasting carrots and red peppers at 400°F until tender and slightly charred, which deepens their natural sweetness and flavor. The skins of the peppers are removed to ensure a smooth texture. Onions and garlic are sautéed before adding the roasted vegetables along with spices including cumin powder, bay leaf, and salt.
The mixture is brought to a boil and then simmered to meld flavors. The final soup is optionally garnished with black pepper, chopped cilantro, and sesame seeds to add freshness and a nutty crunch. This soup is comforting and suitable for vegan diets.
Preparation is versatile: the stovetop method uses a Dutch oven for sautéing and simmering, while the Instant Pot method allows quick pressure cooking with similar layering of flavors. The spice choice of cumin can be swapped for garam masala for a different profile. The soup can be blended after simmering to a smooth consistency.
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 cumin powder aka 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.
Notes
- Garam masala can be used in place of ground cumin for a deeper flavor variation.
- This recipe was developed using a 6-quart Instant Pot DUO60 Multi-use Pressure Cooker.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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