I wanted to make a carrot soup recipe this month, but one with a sweeter twist. This sweet carrot & red pepper soup recipe combines sweet Romano peppers with chilli maple roasted carrots, butternut squash to give it some extra body and balsamic vinegar for some extra sweetness with a little more depth of flavour.
This dish can be ready in just 30 minutes, making it perfect for quick meals, lunches or meal prepping.
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Nutritional Information
If you wish to serve this dish as a starter, smaller lunch serving, you’ll get four servings from this recipe. Alternatively, it will provide two larger bowls as a main. The following nutritional information is based on four servings per recipe.
Each serving of this dish contains just 79 calories, 5g of fibre and 1.6g of protein. Due to the ingredients list being almost exclusively vegetables, it isn’t particularly high in calories or protein, but it is fairly nutrient dense.
Per bowl, you’ll get the full RDA of both vitamin A and C, 18% of your daily B6, 15% of the RDA of vitamin K and an eighth of your daily vitamin E and folate.
Storage and Reheating
As long as you keep it refrigerated and store it in an airtight container, this soup should keep for 4-5 days. To reheat, either return to the pan for approximately 5-7 minutes on a low simmer, or microwave for a few minutes.
Sweet Carrot & Red Pepper Soup Recipe
Deliciously sweet carrot and red pepper soup with a hint of chilli and balsamic vinegar for added depth.
This recipe is gluten free, dairy free, soy free, nut free and vegan.
Sweet Carrot & Red Pepper Soup
Ingredients
- 4 large carrots roughly chopped
- 1 tbsp maple syrup
- 1 tsp chilli powder
- 200 g butternut squash peeled and chopped
- 2 sweet Romano peppers the long, thin red ones
- 2 tbsp balsamic vinegar
- 4 cups vegetable stock*
Instructions
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Preheat oven to 200c. In a large mixing bowl, toss the chopped carrots, maple syrup and chilli powder until they’re evenly coated, then transfer to a baking tray.
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Slice the peppers in half lengthways and place on a baking tray, spray with a few sprays of fry spray and place both trays in the oven for 20-25 minutes.
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While the carrots and peppers are roasting, add three cups of stock and the butternut squash to a large saucepan. Bring to the boil then reduce to a low simmer until the carrots and peppers are done. Add the roasted vegetables to the pan along with the balsamic vinegar and the final cup of stock. Blend until smooth with a hand blender.
Serve and enjoy!
Recipe Notes
*I prefer my soup a little thicker, as shown in the photos. You may need additional stock to suit your texture preferences.
What would you serve alongside this sweet carrot & red pepper soup recipe?
Until next time,
Sophie
All nutrient information is provided by Cronometer.
Sounds like my type of soup! Saved this on Pinterest for later 🙂
This sounds incredible, one of my favourite soups is carrot and sweet potato and I top it with balsamic vinegar and roasted paprika chickpeas i bet this soup would be fab with the same toppings!
Milli x – http://millidavison.co.uk/
Ooo this looks and sounds so good and not too hard to make, I bet it is great with crusty bread and a salad.
Allie of
http://www.allienyc.com
This looks scrumptious!
xoxo
Lovely
http://www.mynameislovely.com
Oh my word I could eat a bowl of this right now! This looks delicious and it’s perfect comfort food! x
Lucy | http://www.lucymary.co.uk
This sounds amazing. I’ve actually got all the ingredients so I think I’m going to make this for my lunch tomorrow.
Oooh this looks delicious! Every time I’ve tried to make my own soup in the past it’s been awful so I definitely think I’ll need to follow a recipe like this next time!
Oh my days this looks and sounds absolutely delicious! I love anything with red peppers in at the moment so this sounds right up my street. You can’t beat a good soup, can you? Thank you so much for sharing this with us lovely Xo
Elle – ellegracedeveson.com
Guess who’s running to buy carrots right now? Me. I am feeling a little under the weather and there is nothing better than a good soup, and yours just sounds dreamy! Can’t wait to try it x
I am not a fan of carrots in their raw form, but I love them in other ways like jucied, or in hot dog form so this seems right up my alley. Plus I LOVE soups. I really especially like quick and easy recipes, even though they always take me longer, this one seems very simple and I like that. I normally don’t serve anything with soup to be honest, but I guess if I had to think about it than probably crackers, or a small salad.
OOh I do love the sound of this, pure comfort in a bowl, there is nothing quite like a bowl of home made soup x
This soup would be *perfect* with nice buttered bread! Yum! Carrot & red peppers sound like a great combo. x
Oooh, this sounds perfect! I’ve never thought of this recipe before. But I would love to give it a try, especially baring in mind your thoughts and advice above. Thanks for sharing!