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Roasted Red Pepper and Carrot Soup

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PREP TIME
20 min
COOKING TIME
50 min
TOTAL TIME
70 min
SERVINGS
4 servings
Dinner
Roasted Red Pepper and Carrot Soup
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
  • 1/2 teaspoon dried oregano
  • 1 pinch red pepper flakes, or to taste
  • 1/2 teaspoon apple cider vinegar, or more to taste
  • 1 dash hot sauce, or to taste
Instructions
1
Preheat your oven to a high temperature of 400 degrees Fahrenheit or 200 degrees Celsius.
2
Mix together the carrots, red bell peppers, onion, garlic, paprika, cumin, salt, and pepper in a large bowl. Combine all the ingredients thoroughly.
3
Transfer the mixture to a baking sheet lined with parchment paper, ensuring it is rimmed and suitable for roasting.
4
Drizzle a generous amount of olive oil over the vegetables, then toss them to coat evenly with the oil.
5
Place the baking sheet in your preheated oven and roast until the vegetables are tender, taking approximately 30 minutes.
6
In a separate pot, bring together vegetable broth, a bay leaf, and dried oregano to a rolling boil.
7
Add the roasted vegetables to the pot and remove the bay leaf once they are cooked through.
8
These vegetables will simmer in the pot with red pepper flakes for 15 minutes, creating a flavorful base.
9
Using an immersion blender, puree the vegetables with the broth until smooth and creamy.
10
To enhance the flavor of your soup, add a splash of apple cider vinegar to the puréed mixture.
11
Serve the hot and tangy soup with a side of your favorite hot sauce for added heat.