Vegan roasted carrot, tomato and red pepper soup
Soups & Stews

Savoury roasted carrot, tomato and red pepper soup

I hope everyone has started to find their groove at home.

It is tough, believe me I can relate.  Trying to work my full-time job from home with a two-year old,  study for school and keep up with the blog, plus you know just regular life things. But this is the situation we’re in, so I am making the best of it by cooking up a storm and stocking our freezer full of good food.

I made three different carrot soups the other day and am super excited to share them all with you.

First up (as was almost unanimously requested) the savoury roasted carrot, tomato and red pepper soup.  There is an easy way to do this, using canned peppers and tomatoes and the more time consuming way with fresh peppers and tomatoes.  Honestly, they both  turn out great soups – so I’ll give you both options and you can do you with what you have available.


YIELD: 4 to 6 servings


  • 2 lbs. carrots
  • 2 tbsp extra virgin olive oil
  • 3 cups diced tomatoes canned or fresh
  • 1 cup roasted red peppers OR 1 large fresh red pepper, roasted
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp balsamic vinegar
  • Juice from one fresh lemon
  • 1 tsp cumin
  • 1 tsp dried basil
  • 2 tbsp of fresh chopped parsley
  • 4-6 cups of veggie broth (depends how thick or thin you like your soup)
  • salt and pepper to taste



  1. Preheat oven to 425F
  2. Peel and remove the ends from the carrots, then lay out on a tray lined with parchment and drizzle with 1 tbsp of extra virgin olive oil and season with salt and pepper. Bake at 425F for 35 min or until they start to get soft.
  3. If you are going to roast your own pepper, you can add it to the tray with the carrots. Keep in mind it might take a little bit longer than the carrots.
  4. While the carrots are cooking, Turn a large pot onto medium heat and add 1 tbsp of extra virgin olive oil to the pan. Once warm add the diced onions and cook until translucent and are starting to soften about 3-4 min, then add the minced garlic and cook for another 3 min or so.
  5. Next add the diced tomatoes (and if you are using canned roasted peppers then you can add them now too) and let cook for 10-15 min.
  6. Add the balsamic vinegar, lemon juice, dried basil, cumin and veggie stock and continue to cook for another 10-15 min. Start with 4 cups of veggie stock and wait until blended to see if you want to add more.
  7. Once the carrots are done remove from the oven.  If you have a Vitamix  (or food processor or other blender) add the carrots  (and pepper, once you remove the skin and the core) to the Vitamix and slowly pour in the the soup mix from your pot.  You will most likely have to do this in two stages so you don’t over fill the Vitamix.  If you do NOT have a Vitamix, set the carrots aside to cool long enough for you to be able to touch them. Then chop up into smaller pieces and add to the soup. Then grab your immersion (hand blender) and blend your soup down. Be very careful not so let the soup splash up at you.
  8. Once the soup is blended, pour it back into the pot and bring to a boil.  At this time if you find the soup to be too thick for your liking add another cup or two of veggie stock. Then turn the heat down and allow the soup to simmer.  The longer the better, but an hour is ideal.
  9. Salt and pepper to taste, serve and enjoy!





You may expect for the recipe to be more carrot-y, but it is very subtle. It adds more of a depth and undertone of earthiness than full on carrot flavour.  But if that’s what you’re looking for just adjust the veggie amounts, do 21/2 lbs. of carrots,  2 cups of tomatoes and 1/2 cup of red pepper instead.

For me I like the subtlety and knowing that there is a lot of carrots in there – because I’m not a big fan of just eating cooked carrots.  But the depth it adds to this very bright soup is really nice.





It will go perfect with a grilled cheese sandwich, or any sandwich to be honest.  Would be a yummy alternative pasta sauce, just add chicken, or ground beef/pork or your favorite veggie ground. And last but not least – it would be a pretty delicious pizza sauce – think veggieful pizza like zucchini, garlic, mushrooms, cauliflower and feta cheese, YUM!!!

I hope you enjoy this recipe, and if you do – feel free to make a double batch because it freezes really well.

Till the next recipe,


Kristen xo


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