Bursting with flavour, colour and wholesome goodness, this vegan Nutritious Red Pepper Carrot Soup is the very best! This is one of the easiest, quickest, most flavourful and healthy soups, all you need is 40 minutes, some chopping skills and a blender.
It’s something serious when you’ve just made a batch of (overwhelmingly YUMMY) soup and you’re already thinking about when you can make it again, who you can make it for, and how much they’re going to love it! EXCITEMENT. These are the things I get excited about. FOOD is my jam.
And here’s why.
When a bowl/dish/plate of food is SO packed with natural, untampered-with FLAVOUR – thanks to the red peppers, carrots, red onion and sweet potato – and overflowing with vitamins, minerals, fibre and so much other goodness. Not to mention just how amazing-looking this soup is!? That COLOUR is out of this world!! There is so much to get excited about!
Plus it’s really quick and easy to make. My kind of dish, I bet it’s yours too. Wins all round.
Love soup? Give these awesome recipes a try – my Clean Eating Carrot Turmeric Ginger Soup, my Hearty Black Pepper Mushroom Chickpea Soup, my Cozy Up Tomato & Butternut Squash Soup, my Healthy Homemade Celery Carrot Chicken Soup and my Simple Cauliflower Potato Celery Soup.
This week I decided to go about my recipes slightly differently, I wasn’t quite sure what was going to be on the menu, so I thought I would wander around the fresh fruit and veg section and see if inspiration hit.
When I spotted the most gorgeous, plump and enormous red peppers that I think I have ever seen, I knew I wanted to make something with red peppers. And because I just bought a new blender (which I am super excited about, and will be writing about soon!!), a SOUP sprang to mind.
Then I had to figure out how to make red pepper soup, but it was super easy! Because who doesn’t love a good carrot soup, red onion is just amazing always, and sweet potatoes are so wholesome and delicious…My Nutritious Red Pepper Carrot Soup came into being! In my minds eye anyway, being that I was still at the grocery store.
I’m so happy I spotted those red peppers because:
- I would never have thought of making “red pepper soup” otherwise
- The flavour combination with the other veggies really is something to behold
- It’s predominantly Red Pepper flavour with mild sweet notes from the carrots and sweet potato
- Topped with chopped coriander and sesame seeds, it’s just perfection
- For extra pizazz, add some crumblings of feta cheese and you’ll be in soup heaven. It’s nice there – You WANT to be in soup heaven
- Side Note: You can freeze this red pepper soup, let it thaw out the day you plan to eat it, and then warm it up on the stove top before you serve it.
This is one of the easiest soups you will ever make!
Simply stir fry the onion, red peppers, carrots and sweet potato for about 6 minutes, then pour in the broth and simmer until tender. Stir in some paprika, salt and pepper (I actually didn’t think it needed any because it was already so flavourful, so make sure you taste it first!), blend until SILKY SMOOTH and amazing, and voila! You are done.
It’s as easy as that…no mess, no fuss, simple Nutritious Red Pepper Carrot Soup is served for all to enjoy.
And I can assure you, they will ENJOY. Anyone with tastebuds will love this soup, it’s SOO SO GOOD, I can’t stress enough how much I think you should try this soup very very soon! It will become a family favourite and you will be making it in your sleep before you know it. Not literally, coz that would be messy, but you know what I mean.
Now grab some veggies, an apron and a wooden spoon, and let’s get to makin us some hearty, healthy, comforting and oh so YUM Nutritious Red Pepper Carrot Soup!
It’s recipe time…
Loaded with red peppers, carrots, sweet potato and red onion, this vegan soup is packed with vitamins and minerals. It's quick and easy to make, this is your new comforting dinner go-to recipe!
- 1 tbsp olive oil
- 1 red onion chopped
- 2 large red peppers roughly chopped
- 3 large carrots skin on, chopped
- 1 medium sweet potato skin on, chopped
- 2 cups vegetable broth
- 1 cup boiling water
- 1 tsp paprika
- Salt and ground black pepper to taste
- Small handful coriander chopped
- 1 - 2 tsp sesame seeds
Heat the olive oil in a large saucepan and fry the onion until just going soft, then add the red pepper and stir fry for about 3 minutes. Now add the carrots and sweet potato and stir fry for a further 3 minutes.
Pour in the vegetable broth and boiling water, turn the heat to medium high and allow the soup to simmer for about 20 minutes, or until the vegetables are very tender.
Take the soup off the heat and stir in the paprika, salt and pepper. Allow the soup to cool as per your blender instructions. Once the soup is cool enough, blend until silky smooth.
Serve hot with chopped coriander and sesame seeds sprinkled on top.
For extra pizzazz, serve with crumblings of feta cheese!