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

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • 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.

Cook's Note:

You can alternatively use a blender to puree soup, working in batches.

Nutrition Facts

148 calories; protein 3.5g; carbohydrates 24.4g; fat 4.7g; sodium 574mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/19/2020
Everyone loved this soup. Even my non soup eaters. I made pretty much as written except I had no fresh garlic so I used garlic powder on top while roasting. Making again today because it s just that good. Thanks for the recipe. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/11/2019
Will make again very tasty! Read More
Rating: 5 stars
01/18/2020
Everyone loved this soup. Even my non soup eaters. I made pretty much as written except I had no fresh garlic so I used garlic powder on top while roasting. Making again today because it s just that good. Thanks for the recipe. Read More
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