Vegan Roasted Red Pepper and Carrot Soup

Try this easy and delicious vegan carrot soup recipe! Great for a cold winter day!

Step: 1

Preheat the oven to 400 degrees F (200 degrees C).

Step: 2

Mix carrots, red bell peppers, onion, garlic, paprika, cumin, salt, and pepper together in a bowl. Transfer to a rimmed baking sheet. Drizzle olive oil on top and toss.

Step: 3

Roast in the preheated oven until tender, about 30 minutes.

Step: 4

Bring vegetable broth, bay leaf, and oregano to a boil in a soup pot. Add roasted vegetables to the pot. Remove bay leaf and add red pepper. Simmer for 15 minutes.

Step: 5

Blend soup with an immersion blender.

Step: 6

Add apple cider vinegar to pureed soup. Serve with hot sauce.

Per Serving: 148 calories; protein 3.5g; carbohydrates 24.4g; fat 4.7g; sodium 574mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, but it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the liquid completely covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.