Is there anything more comforting than a bowl of warm soup or a plate of roasted root vegetables on a cold rainy day? During wintertime, my body always asks for warming foods like buckwheat, quinoa, ginger, cinnamon, rosemary and chilli. This Creamy Roasted Red Pepper Soup is perfect for this time of the year. It’s super smooth (no dairy involved!), easy to prepare and really high in flavor thanks to the smoked paprika and garam masala. Enjoy it as a light lunch, have it as a late-afternoon savory snack or serve it at your next Thanksgiving or Christmas dinner!
Creamy Roasted Red Pepper Soup
SERVES: 2 people
EQUIPMENT: oven, blender, rubber spatula
4 large red bell peppers
2 large carrots
2 large cloves of garlic
1 large onion
Coconut oil, to sprinkle on top
Fresh herbs of your choice – I used oregano & sage
2 or 3 cups of water
2 medium tomatoes (+/- 2 cups)
2 tablespoons of pure tomato paste
1 teaspoon of vegetable stock powder (preferably gluten & yeast free)
½ teaspoon of garam masala
¼ teaspoon of smoked paprika powder
Himalayan crystal salt or sea salt, to taste (I used ¼ teaspoon)
Freshly ground black pepper, to taste
Chili flakes, to taste (optional)
Extra virgin olive oil, to taste (optional)
- Preheat the oven to 350°F.
- Place the red bell peppers, carrots, garlic and onion on a baking tray. Sprinkle with coconut oil and salt to taste. Add fresh herbs to add extra flavor to the vegetables.
- Roast the vegetables for 15 to 25 minutes, until they are tender. Make sure to turn them every 5 to 10 minutes so they don’t burn.
- Leave the vegetables to cool for a few minutes and remove the roasted herbs. Peel the red bell peppers, garlic and onion. You could peel the garlic and onion in advance, but make sure to take them out earlier so they don’t get burned.
- Place the peeled red bell peppers, carrots, garlic and onion in the blender together with the water, tomatoes, tomato paste, vegetable stock powder, garam masala, smoked paprika powder, salt, black pepper and chili flakes. Blend until smooth.
- Garnish with fresh cilantro, basil or oregano, raw or lightly toasted pumpkin seeds and a drizzle of extra virgin olive oil.
JULIE’S TIPS & TRICKS:
This Roasted Red Pepper Soup will stay fresh for at least 4 days in an airtight container in the refrigerator. If you want to keep it longer, it’s best to freeze it.
Now I would love to hear from you! What’s your favorite soup recipe to warm up during wintertime? Would you like me to share more cooked vegan recipes? Let me know by leaving a comment down below.