Red Pepper Carrot Soup

Warm your soul with this vibrant and velvety red pepper carrot soup, a perfect blend of roasted red bell peppers, sweet carrots, and aromatic spices. This healthy, plant-based soup boasts layers of flavor thanks to fire-roasted vegetables, fragrant thyme, and a hint of smoky paprika. Quick to prepare and loaded with wholesome ingredients, this comforting recipe is perfect for busy weeknights or cozy gatherings. Pureed to a creamy texture—optionally enhanced with a splash of heavy cream—this gluten-free soup is as stunning in color as it is in taste. Serve it hot, garnished with fresh parsley, and pair with crusty bread for a hearty, satisfying meal. Optimize your health while indulging in a bowl of irresistible goodness!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 whole red bell peppers
• 4 medium carrots
• 1 medium yellow onion
• 3 cloves garlic
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 0.5 teaspoons smoked paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 cups heavy cream (optional)
• 2 tablespoons fresh parsley (for garnish, optional)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Cut the red bell peppers into quarters, removing the seeds and stems. Place them on a baking sheet lined with parchment paper, skin-side up.

Step 3

Peel the carrots and chop them into 1-inch pieces. Add the carrots to the baking sheet with the red bell peppers.

Step 4

Peel the garlic cloves and add them whole to the baking sheet.

Step 5

Drizzle 1 tablespoon of olive oil over the peppers, carrots, and garlic. Toss to coat evenly, then roast in the oven for 20-25 minutes, or until the peppers are charred and the carrots are tender.

Step 6

While the vegetables are roasting, peel and finely chop one medium yellow onion.

Step 7

Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.

Step 8

Once the roasted vegetables are done, remove the skins from the charred red peppers (they should peel off easily).

Step 9

Add the roasted vegetables, including the peeled red peppers, to the pot with the sautéed onions.

Step 10

Pour in the vegetable broth and add the thyme, smoked paprika, salt, and black pepper. Stir to combine.

Step 11

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10 minutes to allow the flavors to meld.

Step 12

Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy, then return it to the pot.

Step 13

If you want a creamy texture, stir in the heavy cream at this stage.

Step 14

Taste the soup and adjust seasonings as needed. Add more salt, pepper, or smoked paprika, if desired.

Step 15

Serve hot, garnished with fresh parsley, if using. Pair with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(1773.1g)

Amount per serving	% Daily Value*
Calories	1096.9

Total Fat 59.3g	0%
Saturated Fat 20.2g	0%
Polyunsaturated Fat 5.8g
Cholesterol 66.8mg	0%
Sodium 4819.4mg	0%
Total Carbohydrate 120.8g	0%
Dietary Fiber 29.4g	0%
Total Sugars 45.6g
Protein 26.1g	0%

Vitamin D 0IU	0%
Calcium 337.5mg	0%
Iron 8.3mg	0%
Potassium 3554.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.6%

Protein: 9.3%

Carbs: 43.1%