Turn fridge staples into a flavor fiesta with this vibrant Roasted Red Pepper & Carrot Soup! ️ Simple ingredients like roasted veggies, smoky paprika, and creamy broth come together for a delicious, soul-warming soup that's easy to make and perfect for any night. Get ready to be wowed by the explosion of sweet-smoky magic in every spoonful!
Prep Time10 minutesminutes
Cook Time30 minutesminutes
Total Time40 minutesminutes
Yield 4servings
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Ingredients
2Tbspolive oil
2cupscarrotspeeled and sliced
1(16 oz) jarroasted red peppersdrained
½cuptomato paste
1tspsmoked paprika
5cupsvegetable broth
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the carrots and cook for about 5 minutes; stirring occasionally.
Add the roasted red peppers, tomato paste, smoked paprika, and season with salt and pepper, to taste. Stir to combine.
Add vegetable broth and bring to boil. Reduce heat to low, then simmer for about 30 minutes, or until carrots are tender.
Use an immersion blender or transfer the soup to a blender in batches and blend until smooth and creamy. You can adjust the consistency to your preference by adding more broth or leaving it thicker.
Serve hot, garnished with a dollop of Greek yogurt, a sprinkle of fresh parsley or chives, and a drizzle of olive oil, if desired.
Notes
If you prefer a chunky soup, you can leave some of the roasted vegetables unblended.
You can also use fresh red bell peppers instead of roasted red peppers from a jar. Just roast them in the oven following the same instructions for the carrots.