VEGAN ROASTED RED PEPPER AND CARROT SOUP

Vegan Roasted Red Pepper and Carrot Soup image

Try this easy and delicious vegan carrot soup recipe! Great for a cold winter day!

Provided by Connie Yiu

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 14

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Ingredients

5 carrots, peeled and cut into 1/2 inch pieces
2 red bell peppers, quartered
1 large onion, cut into large pieces
3 cloves garlic, peeled
salt and ground black pepper to taste
2 teaspoons ground paprika
1 teaspoon ground cumin
1 tablespoon olive oil
1 (32 fluid ounce) container vegetable broth
1 bay leaf
½ teaspoon dried oregano
1 pinch red pepper flakes, or to taste
½ teaspoon apple cider vinegar, or more to taste
1 dash hot sauce, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Mix carrots, red bell peppers, onion, garlic, paprika, cumin, salt, and pepper together in a bowl. Transfer to a rimmed baking sheet. Drizzle olive oil on top and toss.
Roast in the preheated oven until tender, about 30 minutes.
Bring vegetable broth, bay leaf, and oregano to a boil in a soup pot. Add roasted vegetables to the pot. Remove bay leaf and add red pepper. Simmer for 15 minutes.
Blend soup with an immersion blender.
Add apple cider vinegar to pureed soup. Serve with hot sauce.

Nutrition Facts : Calories 148.1 calories, Carbohydrate 24.4 g, Fat 4.7 g, Fiber 6.4 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 574 mg, Sugar 12.3 g