When the weather is grey and I crave something comforting and warming, this sheet pan carrot and red pepper soup is something I make on repeat. It's like sunshine in a bowl! It's such a simple recipe - the vegetables roast together on a tray and then get blended into a thick, velvety soup with a gentle garlic and leek savoury base and a hint of fennel. Just prepare the vegetables, pop in the oven and finally blend. The results? A flavourful vegan soup that is great for wintery evenings or even a nutritious light lunch.
If you like this simple, straightforward sheet pan soup, then also try my roasted tomato, leek and red pepper soup.
Why You'll Love This Carrot and Red Pepper Soup
- One sheet pan (baking tray), minimal washing up, more time - Everything roasts together in the oven and then straight into the blender.
- Naturally vegan and gluten free - Made with vegetables, olive oil and vegetable stock. If you use shop-bought stock cubes, check the ingredients list on the packet for dairy products / gluten.
- Sweet, rounded flavour - Roasting the vegetables brings out their natural sweetness. The garlic and the leek provide a subtle savoury base, letting the other flavours shine. The fennel gives a pleasing anise note.
- Freezer friendly - This is a great recipe for busy lifestyles. Batch cook and freeze!
- Budget friendly - Just a few vegetables, and you can even use up ones that are past their best.
Right then, lets cook!
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Key Ingredients and Notes
- Carrots - Loverly mellow sweetness when roasted.
- Red pepper - Gives a nice peppery / smoky kick to the soup.
- Leek - Provides a mellower taste than onion, giving room for other flavours to shine.
- Garlic - Savoury flavour base for the soup.
- Fennel seeds - Provides an anise accent to liven up the soup.
- Vegetable stock - I make my own vegetable stock, but, of course, use stock cubes otherwise.
- Salt and pepper - Season to taste. Add a little bit at a time and check the flavour of the soup until you are satisfied and all the other flavours have been highlighted.
- Olive oil
Step-by-Step Photos
- Pre-heat oven to 200ºC
- Peel the carrots and cut into similar size pieces.
- Deseed the peppers and cut into quarters.
- Cut the leeks into similar sized pieces.
- Peel the garlic gloves. Leave whole.
- Place all of the vegetables onto a baking tray and drizzle over olive oil and coat the veggies. Sprinkle over the fennel seeds and season with salt and pepper.
- Roast in the oven for 20 to 30 minutes until the carrots are soft.
- If using a stick blender, transfer the cooked vegetables to a large pot and add the vegetable stock.
- Alternatively, if using a jug blender, transfer the roasted vegetables and stock to the jug, ready to blend.
- Puree the vegetables.
- Heat up the blended soup before serving.
- Garnish with mixed seeds or a garnish of your choice.
Storage
Store in the fridge for up to 3 days.
FAQs - quick glance
Absolutely. This is a quick, simple recipe that you can batch cook and freeze for up to four months. Defrost in the fridge overnight.
Experiment with different herbs. Of course the taste will be different - go with what you like. Perhaps Coriander seeds, Dill seeds or Caraway seeds. Use the same quantities as the Fennel seeds and add to the sheet pan in the same way as the Fennel seeds.
I like to blend the soup to a point where it has a some texture. Not silky smooth, but slight chunky. It feels more rustic and hearty.
Yes, and I highly recommend that you make your own as you know what's going into it and can rest assured it is vegan and gluten free. It is a great way to make valuable use of your vegetable peelings as well. Have a look at my "How to make vegetable stock like a chef" recipe.
Pairing Suggestions
Here are some of my other recipes that I think pair well with this carrot and red pepper soup.
📖 Recipe
Sheet Pan Roasted Carrot and Red Pepper Soup (Vegan)
Equipment
- 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.
- 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.
Nutrition
NOTES
Food Safety
- Wash your hands regularly while preparing, handling and cooking food.
- Wipe down countertops and high-contact points regularly.
- If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
- Don't leave food at room temperature for extended periods (more than 2 hours).
- Store food correctly.
Sue says
Simple and tasty. I roasted the carrots on a separate tray as they take longer.
Chef Tripti says
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.
Hen says
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!!!!!!!
Chef Tripti says
Thank you very much! I love how you and others build on the recipes to develop the flavours.
LauraRose says
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!
Chef Tripti says
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.
Tris says
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.
Chef Tripti says
Am glad you and your family enjoy this recipe.Its a family favourite for us too. I really appreciate your feedback, thank you.