Vegan Roasted Red Pepper and Carrot Soup
Description
This vegan red pepper and carrot soup features roasted red peppers, carrots, onion, and garlic simmered in broth. It's perfect for a cold winter day.
Ingredients
•
5 carrots, peeled and cut into 1/2 inch pieces
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2 red bell peppers, quartered
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1 large onion, cut into large pieces
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3 cloves garlic, peeled
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salt and ground black pepper to taste
•
2 teaspoons ground paprika
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1 teaspoon ground cumin
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1 tablespoon olive oil
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1 (32 fluid ounce) container vegetable broth
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1 bay leaf
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1/2 teaspoon dried oregano
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1 pinch red pepper flakes, or to taste
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1/2 teaspoon apple cider vinegar, or more to taste
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1 dash hot sauce, or to taste
Directions
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 with olive oil and toss to coat.
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 flakes. Simmer for 15 minutes, then blend with an immersion blender.
5
Add apple cider vinegar to puréed soup. Serve with hot sauce.