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Home » Soup Recipes

The Best Sheet Pan Carrot and Red Pepper Soup

Published: Nov 22, 2021 · Modified: Apr 23, 2022 by Chef Tripti · This post may contain affiliate links

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Here in the northern hemisphere, winter can mean cold gloomy days and hardly any sunshine. This roasted carrot and red pepper soup is a little bowl of sunshine to brighten up these darker days. Its thick and creamy with some sweet notes.

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  • How-To Video
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  • Carrot And Red Pepper Soup Recipe Notes
Two bowls of carrot and red pepper soup garnished with seeds.
Carrot And Red Pepper Soup

Sometimes one has the time and motivation to create culinary wonders in the kitchen. Hoewever, every so often, we need quick, simple but nutritious meals that can be rustled up in no time with minimum ingredients. This soup ticks all these boxes.

I roast the vegetables in this recipe. The reason I roast the carrots and bell pepper is because roasting brings out a sweetness and depth of flavour that you just can't get when you boil them. Roasting also helps in retaining the colour and the brightness in the end product.

The addition of leek, instead of onions, adds a sweeter, subtler taste and gives some room for the other flavours. I add the fennel for a sweet aniseed note.

This carrot and red pepper soup requires little supervision in its making. Just spread the vegetables on a baking tray and roast in the oven. Once done, add the stock and blend. Voila! The soup is ready.

Right then, lets cook!

How-To Video

Here is a video guide to making you carrot and red pepper soup.

📖 Recipe

A bowl of carrot and red pepper soup garnished with seeds

Roasted Carrot and Red pepper Soup

Chef Tripti
Roasted carrot and red pepper soup with leeks and fennel seeds
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course, Soup
Cuisine Modern European
Servings 4 people

Equipment

  • Digital scales
  • Blender or Food processor

Ingredients
  

  • 700 gms Carrots
  • 220 gms Red peppers
  • 100 gms Leek
  • 15 gms Garlic
  • 1 teaspoon Fennel seeds
  • Salt and pepper to taste
  • 1 litre Vegetable stock
  • 10 gms Olive oil

Instructions
 

  • Pre heat the oven to 200ºC
  • Peel and cut the carrots into similar size chunks
  • Remove the seeds from the red pepper and cut into quarters.
  • Wash and cut the leek into similar size as the carrots.
  • Peel the garlic cloves
  • Transfer all the vegetables to a baking tray and drizzle with olive oil.
    A baking tray containing sliced raw carrots, red pepper and leek
  • Add the fennel seeds and season with salt and pepper.
  • Roast in the oven for about 20 to 30 minutes until the carrots are soft.
  • Once cooked, transfer to a blender and add the vegetable stock. Puree.
  • The puree will be a bit chunky and that's the texture we are after.
  • Heat up before serving.
  • Serve garnished with roasted omega 3 seed mix or a garnish of your choice.
Keyword comfort food, healthy, vegan
Tried this recipe?Please leave a review & rating
Mention @kitchenandotherstories or tag #kitchenandotherstories!

Carrot And Red Pepper Soup Recipe Notes

If you don't have fennel seeds, you can also use coriander seeds, dill seeds or caraway seeds to flavour the soup.

With most of my recipes I provide a base idea and then you can put your own stamp on it by using what you would like to flavour them. Follow your intuition and experiment. Also, why not make your own vegetable stock?

This soup freezes well, and can be stored in a sealed container for up to three months. Just defrost in the fridge the night before you need it and bring to boil before consuming.

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Comments

    5 from 4 votes (1 rating without comment)

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  1. Sue says

    November 02, 2023 at 1:48 pm

    5 stars
    Simple and tasty. I roasted the carrots on a separate tray as they take longer.

    Reply
    • Chef Tripti says

      December 29, 2023 at 9:28 pm

      Thank you very much for this feedback! Yes, carrots are a harder vegetable - I put them all into the same tray and cook till the carrots are soft, aiming for the softer vegetables to cook to a point of being slightly caramelised to add a smokey flavour to the soup. I find that as long as I cut the carrots to approximately half-an-inch slices, then all cook together to the desired point ready for blending.

      Reply
  2. Hen says

    January 07, 2024 at 2:07 pm

    5 stars
    So yummy!!!!!!!! Only change I made was that I added 2 more red sweet peppers and 1 yellow pepper . In the blender I added some tomato puree. But overall this recipe was great!!!!!!!

    Reply
    • Chef Tripti says

      January 19, 2024 at 9:47 pm

      Thank you very much! I love how you and others build on the recipes to develop the flavours.

      Reply
  3. LauraRose says

    April 08, 2025 at 5:56 am

    5 stars
    Had carrots and peppers in the fridge and just searched those word plus soup. This is incredibly easy and equally delicious! thank you for being a real blog and not an advertising platform. Will check out more of your recipes!

    Reply
    • Chef Tripti says

      April 11, 2025 at 8:47 pm

      Thank you for your feedback. Am amazed that you found the recipe with just those words, I must be doing something right while writing the blog. I hope you enjoy cooking my other recipes too.

      Reply
  4. Tris says

    April 09, 2025 at 7:25 pm

    My son found this recipe online and started making it for us a couple of weeks ago. It is so delicious that I cannot get enough of it! It's now part of our family's weekly routine to stop by the local farmer's market for the carrots, peppers, garlic and (his addition) onion. As well as any other veggies we need for the week.

    Reply
    • Chef Tripti says

      April 11, 2025 at 8:44 pm

      Am glad you and your family enjoy this recipe.Its a family favourite for us too. I really appreciate your feedback, thank you.

      Reply
Blog author behind lavender plant
Chef Tripti

Hi! Tripti here. I am a Michelin-trained chef with over 20 years of experience in the industry. My mission is to help you cook fresh, nutritious food with simple recipes that deliver creativity and taste—food with heart and soul.

More about me →

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