Red Pepper-Carrot Soup Recipe | Vegetarian Times Skip to main content

Red Pepper-Carrot Soup

This soup boasts a smooth texture and a deep, rich flavor that comes from slow-roasting bell peppers. It’s also high in beta-carotene and lycopene, two antioxidants that may help prevent cardiovascular disease.

Ingredients: 

Ingredients: 

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2 large red bell peppers (1 lb.), plus slices for garnish, optional
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2 Tbs. olive oil
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½ tsp. curry powder
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1 bay leaf
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1 large onion, sliced (2 cups)
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2 large carrots, sliced (½ lb.)
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4 cloves garlic, peeled and sliced
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1 tsp. salt
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2 Tbs. lemon juice

Instructions: 

1. Preheat oven to 350°F. Place bell peppers on baking sheet, and roast 1 hour, or until skin is wrinkled and blackened all over, turning peppers occasionally with tongs. Transfer to bowl, and cover with plastic wrap 10 minutes to steam. When peppers are cool enough to handle, rub off blackened peel, and remove seeds.

2. Heat oil in 2-qt. saucepan over medium heat. Add curry powder and bay leaf, and stir 10 seconds. Add onion, carrots, garlic, and salt. Cover, and cook 10 minutes, or until onion is translucent.

3. Add 4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 25 minutes.

4. Transfer carrot mixture to blender, add bell peppers, and purée until smooth. Stir in lemon juice. Garnish servings with bell pepper slices, if using.

Nutrition Information: 

Calories: 
101
Protein: 
2 g
Total Fat: 
5 g
Saturated Fat: 
1 g
Carbohydrates: 
14 g
Cholesterol: 
0 mg
Sodium: 
418 mg
Fiber: 
2.5 g
Sugar: 
6 g
Yield: 
Serves 6

Comments on this Recipe

We really liked this soup. I wish I had read the reviews first though because less water and more salt would of been just right.

This is my go to soup. I just made it for everyone at work and received rave reviews. I triple the amount of curry, only use vegetable broth (no water), more salt and pepper. I also top each bowl with a tablespoon of goat cheese to give it a creamy texture and a little more tang.

Love this recipe! I loved it, husband loved it, one year old daughter loved and so did grandma! Wow, I will be making again and again!

Fantastic! This soup has a complex rich flavor! I will make this one qute often.

This is DELICIOUS!

Tasty, but too watery - I will cut the amount of water next time.

Do you puree the bay leaf in with the mixture?

I started making this soup not realising I didn't have ANY of the spices for it. So, I subbed with cumin, cinnamon, black pepper and cloves. Super yummy! I did take Carmelina's advice and didn't add all that water.

Excellent recipe, except that it needs more curry powder. Added in 1.5 tsp of curry powder and a bit more salt than what the recipe called for and turned out delicious! This recipe goes really well with toasted whole wheat pita.

Fantastic! I replaced half the water with vegetable stock and added about a tsp of curry, and the whole family loved it!

Just finished eating this now. It was delicious! I took the advice of not using too much water, my recommendation would be 3 cups. I also agree with the comments about curry powder & salt. I added more of both. Mmmmm . . . Delicious!

I thought this soup was pretty good. It had a great texture but lacked flavor. I would recommend using less water (3 cups not 4) and adding a LOT more curry. Was particularly tasty with whole wheat crackers.

I loved this soup! followed all tips: Less water, more curry. Added 1 tbs of cumin and 1tbs chilli powder! served it with some crushed plain tortilla chips and chives for my husband who thinks soups are boring!

Enjoy..

I made this soup last week and it was fantastic! I followed everyone's advice and added more curry and salt and only used 3 cups of water instead of 4 cups. The finished product turned out delicious! I'll defiantly be making this soup regularly.

I just made this tonight, with the recommendations of more curry less water. Delish!!!

Have not tried

Please use weights or measures with ingredients. Large? Too many variables.

I made this yesterday. Try a different starting point/recipe for a roasted red pepper soup. This is not how to make a nice one. The ingredients and their proportions aren't resolved here.

I love this soup on an early spring day when the sun comes out and finally has some warmth to it. I make it up and sit outside on the back porch and fill up it. Am going to to make a large batch to share with friends this year. I've had no problem with proportions or plenty of flavor.

Looks wonderfully delicious!

Made this today. It was absolutely wonderful :) I'm not a vegetarian but I would recommend this recipe to anybody!

This is yummy and normally (like Andrea's husband) I find soup boring. It's like a rich tomato soup and would be perfect with a grilled cheese sandwich.

Made this and was super impressed with the flavours. Like a tomato soup but a little richer almost. Definetly saving this recipe!