Description
A healthy and flavorful vegan roasted carrot and red pepper soup made easily in the Instant Pot or on the stovetop. This gluten-free soup has bold, rich flavors thanks to the roasted vegetables and warming spices.
Ingredients
- 4 carrots
- 2 red peppers, cut into large pieces, stem and seeds removed
- 1/2 onion, cut into large pieces
- 4 cloves garlic
- 2 tablespoons olive oil, divided
- 3 cups vegetable broth or water
- 1 teaspoon salt, divided
- 1 bay leaf
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper (optional)
- 3 tablespoons cilantro, for garnish (optional)
- 1/2 teaspoon sesame seeds, for garnish (optional)
Instructions
1. Preheat oven to 400°F. Place carrots and red peppers (cut side down) on a large baking tray in a single layer.
2. Drizzle with olive oil and sprinkle with some salt. Roast for 30 minutes.
3. Remove from oven and let peppers cool. Peel off blackened skin. Optionally, place peppers in a bowl with lid to steam and loosen skin.
4. On stovetop: Add oil to a large pot over medium heat. Sauté onions and garlic.
5. Add roasted red peppers and carrots, then add spices, bay leaf, and broth. Bring to a boil, then simmer for 25 minutes. Turn off heat.
6. In Instant Pot: Use sauté mode to heat oil. Add bay leaf, garlic, and onions. Sauté for 3 minutes.
7. Add roasted carrots and peppers, broth, cumin, and salt. Cancel sauté mode. Close lid and set to pressure cook for 3 minutes. Let pressure release naturally.
8. Remove bay leaf. Use an immersion blender to blend soup until smooth. Add black pepper to taste.
9. Garnish with cilantro and sesame seeds. Serve and enjoy.
Notes
You can substitute garam masala for cumin for a deeper, more complex flavor.
This recipe was developed using a 6-quart Instant Pot DUO60 Multi-use Pressure Cooker.
Use water instead of broth for a lighter version.
Cool soup before transferring to a blender if not using an immersion blender.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: soup
- Method: instant pot
- Cuisine: global
Nutrition
- Serving Size: 1 bowl
- Calories: 171
- Sugar: 10
- Sodium: 1776
- Fat: 10
- Saturated Fat: 1
- Carbohydrates: 19
- Fiber: 4
- Protein: 2
- Cholesterol: 0