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–+ servings
A white bowl containing carrot and red pepper soup with croutons.

Sheet Pan Roasted Carrot and Red Pepper Soup (Vegan)

Chef Tripti
An easy sheet pan roasted carrot and red pepper soup with leek garlic and fennel seeds. Thick, cosy, vegan and gluten-free, it is perfect for batch cooking and freezing for on-the-go lunches.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine Modern European
Servings 4 people
Calories 143 kcal

Equipment

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

Calories: 143kcal (7%)Carbohydrates: 28g (9%)Protein: 3g (6%)Fat: 3g (5%)Saturated Fat: 0.4g (3%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1122mg (49%)Potassium: 745mg (21%)Fiber: 7g (29%)Sugar: 14g (16%)Vitamin A: 31904IU (638%)Vitamin C: 85mg (103%)Calcium: 89mg (9%)Iron: 1mg (6%)

NOTES

The nutritional information is for guidance only, generated by the Spoonacular API.
Keyword comfort food, healthy, vegan
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