Vegan Roasted Carrot & Red Pepper Soup

Looking for comfort food that’s cozy and guilt-free? Say hello to your new go-to red pepper carrot soup that’s both vegan and gluten-free. This delicious soup gets its rich, bold taste from roasting fresh red peppers and carrots. You can easily whip it up in your Instant Pot or right on the stovetop.

Soup season is my absolute favorite—especially when the temps drop and you want something warm and comforting. This red pepper carrot soup reminds me a lot of the cozy pumpkin-carrot soup I love making. It’s packed full of flavor and super nutritious.

The secret to this soup’s amazing taste lies in roasting the carrots and red bell peppers first. You could technically use any bell pepper color, but red really gives it that gorgeous vibrant look and sweet flavor. Whether you’re using the Instant Pot or stovetop, the result is always a creamy, savory bowl of comfort.

When I made this soup for my husband, he thought I’d added tomatoes because of the color and richness. But nope—just roasted carrots and red peppers working their magic. Honestly, the hardest part is waiting for those veggies to roast, but trust me, the flavor payoff is well worth it.

If you want a hearty, cozy soup that’s naturally vegan and gluten-free, this red pepper carrot soup fits the bill perfectly. Roasting the carrots and red peppers brings out their natural sweetness and depth, which turns into a silky soup once blended—no cream needed unless you want a little extra richness.

You can choose the stovetop or Instant Pot method, both super easy with about 5 minutes of hands-on prep and roughly an hour total cooking time (Prep: 5 minutes, Cook: 55 minutes). This recipe makes around 3 servings, using fresh veggies and simple pantry staples.

Keep reading for everything—clear ingredients, step-by-step roasting and cooking directions for both methods, blending tips, tasty swaps, yummy topping ideas, plus storage and freezing advice to get the most from your red pepper carrot soup.

Ready to roast some veggies and get cooking? Let’s dive in—the flavor depth you get from roasting is absolutely worth those extra few minutes.

Roasted Sweetness and Bold Flavor

This red pepper carrot soup is the perfect mix of cozy and healthy, packing plenty of big flavors without feeling heavy or creamy. Here’s why this recipe deserves a spot on your weekly menu:

• Rich roasted flavor: Roasting caramelizes the carrots and red peppers, really concentrating their natural sweetness and adding a smoky, sweet depth. (My husband even thought there were tomatoes in there because of how deep and rich it tastes.)
• Silky and satisfying without cream: The soup blends up so smooth and creamy you won’t even miss the dairy. A splash of lemon juice at the end brightens it perfectly. Of course, if you’re craving something richer, a bit of coconut milk or heavy cream works wonders.
• Loaded with nutrients: Carrots bring beta-carotene (vitamin A), while red peppers are bursting with vitamin C and antioxidants. So this soup tastes amazing and fuels your body.
• Quick prep and flexible cooking: Only about 5 minutes prep time, with the biggest chunk being roasting. Pick stovetop or Instant Pot depending on your schedule, or use jarred roasted peppers to cut the roasting time.
• Pantry-friendly and easy to customize: Simple ingredients that you can swap out as you like—try adding white beans for protein, swapping some carrots for sweet potato or squash for extra body, or experiment with spices to switch things up.
• Great for make-ahead and freezing: Store leftovers in the fridge for several days or freeze for up to 3 months. Perfect for quick lunches or meal prep when you’re busy.
• Delicious served with: Crusty bread, grilled cheese, or a fresh salad. Top with sesame seeds, herbs, a dollop of yogurt, or a drizzle of olive oil for a pretty and tasty bowl.

Bell peppers—sometimes called sweet peppers or capsicums—are low in calories but high in vitamin C and antioxidants, making them a fantastic addition to a healthy diet.

Carrots also bring a lot to the table: beta-carotene, fiber, vitamin K, potassium, and antioxidants. This combo of carrots and red bell peppers makes the red pepper carrot soup both flavorful and packed with goodness.

Simple Pantry Ingredients

• 4 Carrots, peeled and cut into large pieces
• 2 Red bell peppers, cut into large pieces, stem and seeds removed
• 1/2 Onion, diced
• 4 cloves Garlic, minced
• 2 tablespoons Olive Oil, divided
• 3 cups Vegetable Broth, or water
• 1 teaspoon Salt, divided
• 1 teaspoon Ground Cumin
• 1 teaspoon Paprika, optional
• 1/2 Lemon, juiced
• 1/4 teaspoon Black Pepper (optional)
• Parsley or Cilantro, to garnish (optional)
• 1/2 teaspoon Sesame seeds, to garnish (optional)

Roast, Simmer, and Blend

1. Preheat oven to 400°F.
2. Peel carrots and cut into large pieces; cut red bell peppers into large pieces and remove stems and seeds.
3. Place carrots and red peppers cut-side down on a large baking sheet in a single layer; drizzle with olive oil and sprinkle with salt.
4. Optionally add whole garlic cloves (skins on) and onions to the tray to roast with the vegetables.
5. Roast the vegetables until caramelized, about 30 minutes.

6. Let the roasted vegetables cool slightly; transfer warm peppers to a lidded bowl or container, cover and let sit 5–10 minutes, then peel off the skins.

7. Stovetop: heat remaining olive oil in a large pot over medium heat and sauté diced onion and minced garlic until softened and fragrant.
8. Add the roasted carrots and peeled red peppers to the pot; stir in salt, ground cumin (and paprika if using) and vegetable broth.
9. Bring to a boil, then reduce heat and simmer gently about 25 minutes; turn off the heat.
10. Instant Pot: set the Instant Pot to sauté and heat olive oil, then sauté minced garlic and diced onion until soft (about 3 minutes).
11. Add the roasted carrots, peeled red peppers, vegetable broth, cumin, and salt to the Instant Pot; cancel sauté mode, lock the lid, and seal the vent.
12. Pressure cook on manual/high for 3 minutes, then allow the pressure to release naturally before opening.
13. Use an immersion blender to puree the soup in the pot until smooth and creamy (let the soup cool slightly before blending to avoid splatters).
14. Season with black pepper if desired and squeeze in fresh lemon juice; stir to combine.
15. Optional: stir in coconut milk or heavy cream after blending for extra richness.

Finishing Touches and Serving Ideas

Make it just red pepper: If you want, skip the carrots and make this soup with roasted red peppers alone. Toss in some San Marzano tomatoes to add a nice tangy balance.

Try adding tomatoes: Roasting Roma or vine-ripened tomatoes along with your veggies adds a lovely bright flavor to the soup.

Blend well: For the creamiest texture, blend the soup fully smooth using an immersion or countertop blender.

Make it creamy: Though this red pepper carrot soup is naturally creamy, adding a splash of heavy cream or coconut milk makes it extra luscious when you want something rich.

I love topping soups with a spoonful of Greek yogurt or a sprinkle of seeds like pumpkin or sesame. It adds texture and flavor for a satisfying finish.

Serve this soup as a complete meal with crusty bread or grilled cheese for dipping. A fresh salad makes a nice light side too.

Easy Swaps and Add-Ins

Looking to change things up? Try these easy variations to tweak flavor, texture, or simplicity:

• Use jarred or canned roasted red peppers—just drain and add to the pot to skip oven roasting.
• Add a couple roasted Roma or vine tomatoes with the carrots and peppers for a brighter, slightly tangy twist.
• Swap some carrots for sweet potato or butternut squash (about the same amount) for a naturally sweeter, thicker soup.
• Stir in a can of white beans or chickpeas before blending for extra protein and heartiness.
• For dairy-free creaminess, fold in 1/2 cup coconut milk after blending; or stir in heavy cream for indulgence.
• Mix up your spices: try smoked paprika or chili flakes for some heat, or add grated fresh ginger for a warming twist.
• Try different peppers! Orange or yellow bell peppers give a lighter color but equally tasty flavor. Fire-roasted peppers add smoky depth.
• Top your soup differently – toasted pumpkin or sesame seeds, a swirl of yogurt or coconut cream, chopped fresh herbs like cilantro or basil, or a drizzle of rich olive oil.

Storing, Freezing, and Reheating

After making your red pepper carrot soup, let it cool completely before storing. Keep it in airtight containers in the fridge for up to 4 days—perfect for quick weeknight meals.

This soup freezes beautifully thanks to no cream or cheese. Use freezer-safe containers or bags and freeze for up to 3 months. To use, thaw overnight in the fridge and gently reheat on the stove.

Common Questions Answered

Here are some friendly answers to common questions about this red pepper carrot soup.

• Can I skip roasting the vegetables? You can, but roasting really brings out the natural sweetness and deeper flavor. If you skip it, be sure to sauté carrots and peppers well to get the best taste.
• Are canned or jarred roasted peppers okay? Absolutely! Just drain them first. You can skip oven roasting or only roast the carrots.
• How do I peel roasted red peppers easily? Put hot roasted peppers in a covered bowl or container for about 5–10 minutes. The steam loosens the skins, making peeling a breeze.
• Is the soup freezer-friendly? Yes! After cooling fully, transfer to freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight before reheating.
• What’s the best way to reheat? Warm gently on the stovetop over low to medium heat, stirring occasionally. Add a splash of broth or water if it gets too thick. Avoid high heat to prevent scorching.
• How can I reduce sodium? Use low-sodium or homemade vegetable broth and add salt at the end to suit your taste.
• Is it safe to blend hot soup? Yes, especially with an immersion blender directly in the pot. If you use a countertop blender, work in small batches and keep a vent open, covering the lid with a towel to avoid steam burns.
• How do I thicken or thin the soup? To thicken, add a little roasted potato or simmer to reduce. To thin, stir in extra broth or water slowly until you get the texture you want.