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Vegan Roasted Red Pepper and Carrot Soup

Rated as 5 out of 5 Stars

"Try this easy and delicious vegan carrot soup recipe! Great for a cold winter day!"
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1 h 5 m servings 148
Original recipe yields 4 servings


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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. 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.
  3. Roast in the preheated oven until tender, about 30 minutes.
  4. 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.
  5. Blend soup with an immersion blender.
  6. 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

Per Serving: 148 calories; 4.7 24.4 3.5 0 574 Full nutrition

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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 ...

Will make again, very tasty!