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Roasted red pepper and carrot soup recipe

Roasted red pepper and carrot soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Pepper soup
  • Roasted pepper soup

This is a spicy roasted red pepper soup with carrots, garlic and chilli added for loads of flavour. It's super healthy and lovely for lunch with warm bread.

208 people made this

IngredientsServes: 4

  • 4 to 5 large red peppers, de-seeded and chopped
  • olive oil
  • 3 to 4 red onions, chopped
  • 4 to 5 cloves garlic, chopped
  • 3 to 4 red chillies, de-seeded and chopped
  • 8 to 10 medium carrots, diced
  • 900ml (1 1/2 pt) vegetable stock
  • salt and black pepper, to taste

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Toss peppers with some olive oil and place on a baking tray.
  2. Roast peppers in the oven at 200 C / Gas 6 for 25 minutes, or until soft and starting to char.
  3. Meanwhile, warm a little olive oil in a large saucepan over a low heat. Add onions and garlic and soften for a few minutes. Add chillies and carrots and continue to soften for a few more minutes.
  4. Remove the charred soft red peppers from the oven and carefully add to the saucepan; stir well. Season with salt and pepper, then add vegetable stock.
  5. Bring mixture to the boil and then reduce heat, cover and simmer for 20 minutes or until veg is soft.
  6. Blend mixture with a hand blender until smooth. Enjoy!

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Reviews & ratingsAverage global rating:(10)

Reviews in English (9)

Tried this soup and was bowled over by it. It has become the most sought after soup in the house. The granddaughter will say making soup today granddad, and I will ask, which one will I make and she will shout the carrot one!!!!! I will give it 10 out of 10. Do yourself a favour and make this soup you won't regret it-06 Jan 2014

Just made this soup for my lunches for the week. Very easy recipe! Didn't have any chillies so used dried chilli flakes instead and worked just as well. Think it is my new favourite soup recipe!-12 Aug 2014

This is delicious. I made this as a starter on Valentines Day for my girlfriend and she loved it. It is delicious. The chilli gives it a real kick and the carrot makes it tangy. I did not put the garlic in. It's so easy and quick to make and I can foresee us eating this more often. And it's quite healthy too!-15 Feb 2014

Roasted Red Pepper Soup

This roasted red pepper soup is an easy, elegant, comforting bowl of goodness that’s loaded with vegetables, including peppers, onion, carrots, fennel, and cannellini beans. Crunchy croutons make it a little indulgent.

This roasted red bell pepper soup is for when you’re craving comfort food but determined to maintain some measure of virtuousness. It’s easy to make, loaded with good-for-you vegetables, and can be on your table in just 45 minutes. If you’re feeling extra abstemious, you can ditch the crunchy easy peasy homemade croutons, although we urge you to think twice before doing so!–Angie Zoobkoff

*Do I have to peel roasted red peppers?

Look, you don’t have to. If you roast them until the skin is super soft and make sure they get good and steamy, then you should just be able to purée them without peeling. Although if you do decide to peel them, leaving a little bit of that charred skin on will give you another layer of flavor. Bottom line? Don’t make yourself crazy trying to get all the last bits of skin off, if at all.

Place the chopped onion and carrots into a pot with the water and simmer, covered, over medium heat until the carrots can be easily pierced with a fork, about 20 minutes.

Roast the peppers by placing them over an open gas flame or directly under the broiler until the skin is completely blackened. Place in a bowl, cover, and let stand about 15 minutes. Slip the charred skin off with your fingers, then cut the peppers in half and remove the seeds.

Blend the carrot mixture along with the peppers in several small batches. Add some of the soymilk to each batch to facilitate blending. Return to the pot and add the lemon juice, vinegar, salt, and pepper. Heat until steamy.

Start with roasting the carrots, red peppers with a generous amount of olive oil, with salt sprinkled over them.

Remove from oven & let them cool.

Peel the blackened portion from the red peppers. You can transfer the warm red peppers to a container with lid on. Shake and let it rest for 5-10 minutes. This makes it easier to remove the peels.

Now sauté garlic and onions in the instant pot for a few minutes.

Add the roasted red pepper and carrots to the instant pot. Add the spices and broth. Pressure cook for a few minutes in the instant pot and then blend to get a smooth texture using an immersion blender. You can also transfer to a blender such as vitamix to blend it. Make sure the ingredients are cooled before blending.

The soups looked so rich, even though I did not add any cream to it. Some days you want to indulge, so go ahead and add the cream if you prefer.

You can have this soup as a complete meal with some bread as a side or have it with a salad.

To begin making the Spicy Roasted Pepper and Pumpkin Soup Recipe we will first roast the pumpkins and the red peppers in a wok.

Heat a teaspoon of olive oil into a wok add in the garlic, the red peppers and the pumpkin. Sprinkle some salt and saute for a few minutes until you notice the peppers and pumpkin are cooked and are getting soft.

Once the pepper and pumpkin have softened, allow it to cool a bit before we can blend all the ingredients. Although if you have a blender that can take in heat, then you can blend it right away.

Add all the ingredients into the blender along with the roasted pumpkin and peppers. Blend adding little stock and milk at a time to make a smooth puree.

Adjust the consistency of the soup by add more milk or water or stock. Check the salt levels and adjust to suit your taste.

Warm the Roasted Pepper and Pumpkin Soup just when you are ready to serve topped with some crushed black pepper for those cold winter nights.

Serve the Roasted Pepper and Pumpkin Soup as a weeknight dinner or even for the holiday parties.

It’s definitely that time of the year right now, where I’m eating a lot of soups. Sometimes I will just open a tin for convenience (though not very often these days, as most have syns with following Slimming World) but I don’t think there’s any soup better than home made soup. The smell of it bubbling away on the hob, and the delicious flavours we can create depending on our mood.

I usually make a pot big enough that it does 5 or 6 bowls, or freeze it so I have got some ready for when I actually can’t be bothered to make any. Because the pepper in this roasted pepper and carrot soup is roasted, it gives a lovely charred flavour to the soup along with the sweetness of the carrots.

It’s so simple to make in the Panasonic High Power Blender which whizzes it up to serving temperature. All you need to do is select the soup programme and then select the speed depending on how hot it is before blending. Of course, if you are doing it on the hob then you can just put all ingredients in a big cooking pot, then blitz it up in your usual blender or using a hand held blender when everything is cooked.


  • 4 medium carrots, peeled and cubed
  • 1 large yellow pepper, deseeded and cubed
  • 1 large red pepper, deseeded and cubed
  • 1 medium white onion, finely chopped
  • 2 garlic cloves, crushed (or I use lazy garlic in a jar! 1 tsp is equivalent to 1 clove)
  • 750ml vegetable stock


  • Preheat oven to gas 4/180c/350f. Lay your peppers on a roasting tray, and cook for 15-20 minutes, until soft and slightly charred.
  • Cook the carrots in a pan of boiling water until soft.
  • Once the peppers and carrots are cooked, pour all ingredients into the blender jug (stock first) and then tightly secure the lid.
  • Select auto soup programme, press start, and wait until the magic has happened! (Remember to select the correct speed. I used speed 4).
  • Dish into bowls, top with fromage frais or creme fraiche and serve with crusty bread. Enjoy!

*This post forms part of my ambassador role for the Panasonic Kitchen.

How to freeze Roasted Red Pepper Soup:

  • Once the cooked Roasted Red Pepper Soup has cooled. Place 4 cups into a freezer safe quart sized ziplock bag. Place side down in the freezer, laying flat. Repeat for remaining soup.
  • Once the cooked Roasted Red Pepper Soup has cooled. Place 4 cups into a freezer safe bag. Place side down in the freezer, laying flat. Repeat for remaining soup.
  • To heat and serve: either remove from freezer the night before, and let defrost in the fridge, or place frozen soup (out of bag) into a pot over medium heat on the stove.
  • To heat and serve: either remove from freezer the night before, and let defrost in the fridge, or place frozen soup (out of bag) into a pot over medium heat on the stove.

My favorite Instant Pot Recipes:

    is hearty and delicious, yet low calorie and vegetarian. Most of the ingredients are pantry staples, and it&rsquos very inexpensive as well! See options to add meat as well as cook on the stove top or in the slow cooker!
  • Instant Pot Buffalo Chicken Lettuce wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings! From side dishes to main dishes, and a variety of cuisines, there is definitely something for everyone!
  • Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
  • Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
  • Instant Pot Chicken Noodlesoup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food
  • Instant Pot Salsa Riceis the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!

Make sure you don&rsquot miss a thing! Follow Domestic Superhero on:

Carrot Red Pepper Soup: A Quick, Plant-Based, Paleo-Friendly Blend

Another flashback to our So Delicious recipe contests. This simple recipe for carrot red pepper soup was submitted by Hidemi Walsh. It’s a mild and slightly sweet soup, especially when made with in-season carrots and red bell peppers. But you can spice it up with a pinch or crushed red pepper or cayenne, if desired. Or you could go a different flavor route, adding smoke paprika, curry, harissa, or fresh herbs. It’s a versatile, clean recipe to work with! And it just happens to be vegan and top allergen-free. We thought it was the perfect plant-based, spring soup to re-feature for food allergy awareness week!

Vegan Roasted Red Pepper and Ginger Soup

Roasted Red Pepper Ginger Soup - A vegan yet creamy and gorgeous Roasted Red Peppers soup spiced with warm ginger, herbs, and creamy coconut milk. This soup is Part-2 of my last week's Garlic Cheese Naan Crouton bread which I served on the side to dunk into this creamy luscious soup for dinner.

Even though this is not an Indian soup. but hint of ginger and side of Naan Bread makes it a perfect cold-weeknight-dinner for my family. I personally also love the fact that I can bring this soup to dinner table under 30 minutes.

Since El Nino arrived. where every one is worried about the unpredictable weather it's bringing. We, drought-struck California residents, are waiting for the rain this phenomenon will bring.. It has hardly rained much in past 3-4 years in California but past few weeks. we enjoyed good showers and amazingly beautiful cold weather and that good omen calls for bone-warming soup, for sure!

I know you wondering, soups and more soups? Well, this the season to share soups. I just can't help to enjoy a few more of my favorite soups until the winters lasts. So friends, today is yet another cold day and I'm ready with my pot of warm and ginger spiced Roasted Red Pepper Soup. :)

Isn't this gorgeous rep pepper color soup worth a comforter, comfy couch near fire-place and favorite show on TV?

The smoky roasted red peppers, subtle warm spice of ginger, and delicious grilled-cheese naan croutons to dunk-in! This homemade meal is sure to bring smile on everyone's face.

You know the best part? If you have a can of roasted red peppers in-hand, this soup needs no trip to grocery store. You can serve a comforting dinner in just 30 minutes. Or if you have few Red Bell Peppers in refrigerator, follow this easy recipe here to roast'em in no time. You can roast peppers on the stove, you don't even need oven.

Once peppers are roasted, this soup is all about cooking ingredients to develop flavor.

I start by heating a little oil in heavy bottom pan and saute the herbs and aromatics to develop flavor. A good aromatic base is key to any flavorful soup. So even when I cook soups in slow cooker, I spend 5 minutes to saute the aromatics which make huge difference in flavor of soups/stews.

Once the onions are soft and herbs release nice aroma. it just takes 15-20 minutes for soup to come together. Specially when I use stock the soup comes together much faster since stock gives soup another layer of flavor.

PS: Try to make your own veggie stock and freeze. It is sure way to keep it low-sodium and low-fat also. If you are new to making stock for soups, I have an easy recipe here.

I mostly puree soup using hand-blender just because I'm lazy in taking blender out and later washing it. You can use any processing method - hand blender or food processor, roasted cooked peppers are so soft already. these don't need much hard work of high quality food processor.

Oh, and roasted red pepper soup freezes beautifully. Pack in single-serve pouches/containers and then enjoy all week long. We, however, are so so addicted to enjoying Roasted Red Pepper soup this season that every time I cook a fresh batch. it is gone by the evening same day! This is all doing of cold weather. So, good luck with saving some to freeze. :)

100% Vegan yet Creamy Soup:

I have used coconut milk to make this soup creamy and also vegan. If you don't use a little suggested sugar and add some other natural sweetener instead, this soup is also paleo.

Honestly, depending upon what is available in my refrigerator, I use heavy cream or coconut milk or even sour cream in this soup. A forgiving soup like Roasted Red Pepper just ask for some creaminess not necessarily a dairy creamer. So coconut cream blends beautifully and give delicious creaminess to this soup without effecting the taste.

Ginger is yet another important ingredient of this soup which do deserve a shout-out. You know, in cold weather like these days, a little splurge of warm spices and herbs is must to fight the tough weather. Ginger is one such deliciously warm root/spice. So add it fresh or use ginger powder. you will enjoy a subtle taste and lots of warmth after eating soup. (Bonus! Ginger also makes soup more appetizing.)

So make some Vegan Roasted Red Pepper soup for dinner tonight and enjoy the cold weather days until these last.

How to Make It

Preheat broiler with oven rack 6 inches from heat. Line a rimmed baking sheet with aluminum foil. Cut bell peppers in half lengthwise, and remove stems, ribs, and seeds. Place pepper halves, cut sides down, on prepared baking sheet. Flatten peppers with the palm of your hand. Broil until very well charred, about 15 minutes, turning baking sheet after 10 minutes. Remove from oven, and cover with additional foil, sealing edges to retain heat. Let stand 15 minutes. Remove charred peel from pepper halves. Coarsely chop peppers.

Heat oil in a Dutch oven over medium. Add shallots, carrot, celery, and garlic cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add chopped peppers and stock bring to a boil over high, and let simmer until flavors are melded, about 5 minutes. Remove from heat.

Scoop 5 cups of hot soup into a blender. Remove center piece of blender lid (to allow steam to escape) secure lid on blender, and place a clean towel over opening in lid. Process until smooth, about 1 1/2 minutes transfer to a large bowl. Repeat process with remaining soup. Stir in sour cream, salt, black pepper, and red pepper until smooth. Chill at least 3 hours or overnight. Sprinkle each serving with pepitas and red pepper.

Watch the video: Diese Möhren Ingwer Suppe wird Deine Lieblingssuppe (August 2022).