I keep this Roasted Bell Pepper and Carrot Soup on repeat when I want something silky, vibrant, and surprisingly light. One spoonful and you’ll see why it disappears fast on rainy days.

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I’m obsessed with this Vegan Roasted Carrot & Red Pepper Soup because it tastes bold without trying too hard. The carrots bring this sweet, earthy body I can’t stop spooning up, and red bell peppers give it that smoky-sweet punch that makes every bowl feel worth it.

I love how it stays light but still feels full and satisfying, like the kind of lunch I look forward to on a rainy day. And the color?

Ridiculous. Bright, silky, and straight-up appetizing.

But what really gets me is the clean veggie flavor with just enough depth to keep me coming back.

Ingredients

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Carrots bring natural sweetness, color, and that cozy “this is good for me” vibe.
Red bell peppers roast up jammy and bright, making the soup taste sunny.
Yellow onion adds a soft savory base, so it doesn’t taste flat.
Garlic gives the whole bowl a warm little kick.
You’ll notice it.
Olive oil helps everything roast nicely and adds a silky feel.
Vegetable broth keeps it light, vegan, and still super comforting.
Smoked paprika brings that gentle smoky flavor without needing anything fancy.
Cumin adds earthy warmth, like a tiny background hug.
Thyme makes it taste herby and homemade, not like plain blended veggies.
Salt and black pepper wake everything up.
Basically, they’re non-negotiable.
Lemon juice keeps it fresh, so the sweetness doesn’t take over.
Plus, parsley or cilantro adds a fresh, pretty finish if you’re feeling it.

Ingredient Quantities

1.5 lb (700 g) carrots, peeled and cut into chunks

3 large red bell peppers, seeded and quartered

1 medium yellow onion, roughly chopped

3 garlic cloves, smashed

1 tablespoon olive oil

4 cups (1 L) low sodium vegetable broth

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 tablespoon lemon juice

2 tablespoons chopped fresh parsley or cilantro for garnish, optional

How to Make this

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1. Preheat oven to 425 F. Line a baking sheet with parchment or foil.

2. Toss carrots and quartered red bell peppers with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, smoked paprika, and ground cumin so they are evenly coated.

3. Spread vegetables in a single layer on the baking sheet and roast 25 to 30 minutes until carrots are tender and pepper skins have some char, turning once halfway through.

4. Meanwhile, heat a medium pot over medium heat and add a splash of olive oil if needed. Sauté the chopped onion 5 to 7 minutes until softened and translucent.

5. Add smashed garlic and thyme to the pot and cook 1 minute until fragrant.

6. Transfer roasted carrots and peppers to the pot with the onions. Pour in 4 cups low sodium vegetable broth and bring to a simmer. Cook 8 to 10 minutes to meld flavors.

7. Use an immersion blender to purée the soup until smooth, or carefully transfer batches to a blender and purée, then return to the pot.

8. Stir in 1 tablespoon lemon juice and taste, adding more kosher salt and black pepper as needed to balance the flavors.

9. Reheat gently if necessary, then ladle into bowls and garnish with chopped fresh parsley or cilantro if using.

10. Serve hot with crusty bread or a light salad for a low calorie, comforting meal.

Equipment Needed

1. Baking sheet lined with parchment paper or foil
2. Mixing bowl for tossing vegetables
3. Chef knife and cutting board
4. Medium pot or Dutch oven
5. Wooden spoon or heatproof spatula
6. Measuring spoons and measuring cup
7. Immersion blender or countertop blender
8. Ladle and serving bowls

FAQ

Can I roast the vegetables ahead of time?

Yes. Roast and cool the carrots, peppers, onion, and garlic, then store in an airtight container in the refrigerator for up to 48 hours. Reheat and blend with hot broth when ready to finish the soup.

What if I do not have a high speed blender?

Use an immersion blender right in the pot until smooth, or blend in batches in a standard blender, taking care to vent the lid and use a towel to prevent splatter.

Can I make this soup creamier without dairy?

Stir in 1/4 to 1/2 cup canned coconut milk, unsweetened plant milk, or a spoonful of cashew cream after blending for a richer texture.

How should I store and reheat leftovers?

Refrigerate in an airtight container for 3 to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if it has thickened.

Is this soup freezer friendly?

Yes. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and rewarm slowly on the stove.

How can I adjust the flavors if the soup tastes flat?

Brighten with an extra teaspoon of lemon juice or a pinch more salt. Add a little smoked paprika or cumin to deepen the flavor, or finish with fresh herbs for brightness.

Vegan Roasted Carrot & Red Pepper Soup Recipe Substitutions and Variations

Carrots: substitute with 1.5 lb (700 g) sweet potatoes or butternut squash, peeled and cut into chunks for a slightly sweeter, creamier soup.
Red bell peppers: use 3 cups jarred roasted red peppers, drained and chopped, or 3 orange bell peppers for similar sweetness and color.
Low sodium vegetable broth: replace with 4 cups mushroom broth or 4 cups water plus 1 to 2 teaspoons vegetable bouillon paste or powder to taste.
Smoked paprika: swap for regular paprika plus 1/4 teaspoon ground chipotle or cayenne for smokiness, or use 1 teaspoon sweet paprika if you prefer no heat.

Pro Tips

1) Roast vegetables on a roomy sheet so they do not steam. Giving them space lets the edges caramelize and adds depth to the soup.

2) If pepper skins feel tough after roasting, slip them off by covering the hot peppers briefly with a bowl to trap steam, then peel gently with your fingers for a smoother texture.

3) For extra richness without adding many calories, reserve a few browned carrot pieces and sauté them with the onion before adding broth. The fond on the pan boosts savory flavor.

4) When blending, start pulsing and keep the lid slightly ajar if using a blender so steam can escape. That prevents pressure buildup and gives a silkier puree.

5) Brighten the finished soup with a splash of lemon juice and a tiny pinch more salt than you think you need. Acid and seasoning wake up the roasted flavors.

Vegan Roasted Carrot & Red Pepper Soup Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I keep this Roasted Bell Pepper and Carrot Soup on repeat when I want something silky, vibrant, and surprisingly light. One spoonful and you’ll see why it disappears fast on rainy days.

Servings

servings

Calories

133

kcal

Equipment: 1. Baking sheet lined with parchment paper or foil
2. Mixing bowl for tossing vegetables
3. Chef knife and cutting board
4. Medium pot or Dutch oven
5. Wooden spoon or heatproof spatula
6. Measuring spoons and measuring cup
7. Immersion blender or countertop blender
8. Ladle and serving bowls

Ingredients

1.5 lb (700 g) carrots, peeled and cut into chunks
3 large red bell peppers, seeded and quartered
1 medium yellow onion, roughly chopped
3 garlic cloves, smashed
1 tablespoon olive oil
4 cups (1 L) low sodium vegetable broth
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley or cilantro for garnish, optional

Directions

Preheat oven to 425 F. Line a baking sheet with parchment or foil.
Toss carrots and quartered red bell peppers with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, smoked paprika, and ground cumin so they are evenly coated.
Spread vegetables in a single layer on the baking sheet and roast 25 to 30 minutes until carrots are tender and pepper skins have some char, turning once halfway through.
Meanwhile, heat a medium pot over medium heat and add a splash of olive oil if needed. Sauté the chopped onion 5 to 7 minutes until softened and translucent.
Add smashed garlic and thyme to the pot and cook 1 minute until fragrant.
Transfer roasted carrots and peppers to the pot with the onions. Pour in 4 cups low sodium vegetable broth and bring to a simmer. Cook 8 to 10 minutes to meld flavors.
Use an immersion blender to purée the soup until smooth, or carefully transfer batches to a blender and purée, then return to the pot.
Stir in 1 tablespoon lemon juice and taste, adding more kosher salt and black pepper as needed to balance the flavors.
Reheat gently if necessary, then ladle into bowls and garnish with chopped fresh parsley or cilantro if using.
Serve hot with crusty bread or a light salad for a low calorie, comforting meal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.