VEGAN ROASTED RED PEPPER AND CARROT SOUP
Try this easy and delicious vegan carrot soup recipe! Great for a cold winter day!
Provided by Connie Yiu
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- Roast in the preheated oven until tender, about 30 minutes.
- 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.
- Blend soup with an immersion blender.
- Add apple cider vinegar to pureed soup. Serve with hot sauce.
Nutrition Facts : Calories 148.1 calories, Carbohydrate 24.4 g, Fat 4.7 g, Fiber 6.4 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 574 mg, Sugar 12.3 g
RED LENTIL, CARROT AND ROASTED RED PEPPER SOUP
I made this soup by experimenting with ingredients I had on hand. It turned out to be very tasty! It is also very healthy.
Provided by Hag chef
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Put the first 8 ingredients into a stock pot, or large saucepan, and bring to a boil.
- Turn down the heat, and simmer for 15 to 20 minutes, or until the vegetables and lentils are tender.
- Use an immersion blender, and puree the soup until no lumps remain, or puree in batches in a food processor or blender. (careful, it's hot!).
- Add the remaining ingredients, stir to blend, or use the immersion blender again, to get a nice smooth soup.
- Taste to adjust any seasoning.
- Bring it back to a simmer.
- Serve with a dollop of sour cream, if desired.
ROASTED RED BELL PEPPER AND CARROT SOUP WITH TARRAGON
Make and share this Roasted Red Bell Pepper and Carrot Soup With Tarragon recipe from Food.com.
Provided by swissms
Categories Vegetable
Time 1h45m
Yield 2 quarts, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Melt the olive oil and butter together in a large saucepan over medium heat. Add the raw bell peppers, carrots, onion, shallots and pear. Reduce the heat to low, and cook the vegetables for 12 to 15 minutes, stirring often until very soft. Add the garlic, and cook for several minutes longer, being careful not to let the garlic burn.
- Add the broth, roasted peppers, crushed red pepper, cayenne pepper, 2 teaspoons salt and 1 teaspoon pepper to the saucepan, and stir to mix. Bring the broth to a low boil over high heat. Reduce the heat to low and simmer the soup for about 30 minutes. Cool slightly.
- Working in batches if necessary, pour the soup into the bowl of a food processor or the jar of a blender fitted with a metal blade, and puree until smooth. (Or puree the soup directly in the pot using an immersion blender.) Pour the soup back into the pot in which you cooked it. Stir in the tarragon, season with additional salt and pepper if desired. Serve hot or chilled. This soup, refrigerated in an airtight container, will keep for several days. It also freezes well.
Nutrition Facts : Calories 243.8, Fat 14.9, SaturatedFat 4.2, Cholesterol 10.2, Sodium 1573.6, Carbohydrate 22.6, Fiber 5, Sugar 11.4, Protein 7.6
ROASTED CARROT AND RED PEPPER SOUP
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss peppers, carrots, onion, and garlic with oil and roast 20-25 minutes or until vegetables are tender. Once vegetables are roasted, remove from oven and puree in batches in a food processor or blender, adding a bit of the chicken broth if necessary to loosen it. Pour the pureed vegetables into a large stock pot and add the remaining chicken broth and red pepper flakes. Let simmer for 20 minutes, stirring occasionally until thick and creamy. Season with kosher salt and black pepper to taste. Serve topped with fresh cilantro and parmesan cheese, if using. Leftovers will keep well in refrigerator up to one week, or can be frozen for up to three months.
CARROT-AND-RED-PEPPER SOUP
Provided by Molly O'Neill
Categories easy, lunch, soups and stews, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot and add pepper, onion, carrots, rice and 1 teaspoon salt. Cook over medium heat, covered, until onion is very soft, about 10 minutes. Add a few grinds of pepper, the parsley, dill, orange juice, zest and the stock. Bring to a boil, lower the heat and simmer, partially covered, until rice is cooked, about 25 minutes. Cool briefly and puree all but 1 or 2 cups of the soup. Return it to pot, reheat and season with salt and pepper.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 425 milligrams, Sugar 9 grams, TransFat 0 grams
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