Roasted Carrot & Red Pepper Soup
Submitted by sarah hyland
Oven-charred carrots and red peppers turn naturally sweet when roasted, then pureed into a velvety soup with lime zest and cinnamon. Vegan, gluten-free comfort in a bowl.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
40 minRoasting transforms ordinary carrots and red peppers into something entirely different, concentrating their natural sugars until they caramelize at the edges.
That oven heat does the heavy lifting here, so all you have to do is toss the vegetables in olive oil and let your oven work its magic.
The charred bits add a subtle smokiness that makes this soup taste complex without any fancy techniques.
Cinnamon seems like an odd choice until you taste how it rounds out the sweetness and adds just a whisper of warmth.
Top each bowl with a dollop of crème fraîche and a sprinkle of paprika for contrast that’s as pretty as it is tasty.
Chef Tips
- Roast hotter, faster: Crank your oven to 425°F for better caramelization and deeper flavor in the same amount of time.
- Peel peppers easily: After roasting, drop hot peppers into a covered bowl for 5 minutes so steam loosens the skins.
- Vegan swap: Skip the crème fraîche and use coconut cream or cashew cream for an equally rich, dairy-free finish.
- Texture options: Blend until completely smooth for elegance, or leave it slightly chunky for a more rustic feel.
- Meal prep friendly: Make a double batch and freeze individual portions for quick vegan lunches all month.
Ingredients
Directions
Toss peppers and carrots in half olive oil and roast in hot oven for 10 minutes til peppers look charred.
Sauté onion in remaining oil for 10 mins. Add carrots and peppers to onions with cinnamon/ salt and pepper. Toss them together, then add the stock and lime juice.
Bring to the boil, reduce heat and simmer for 20 minutes or until carrots are tender. Puree.
Serve with spoonful of creme fraiche and pinch paprika.
Comments
From the Avoca cookbook, making it today