Creamy Carrot Red Pepper Soup
Serve this creamy carrot red pepper soup for an easy, healthy, and delicious meal! Flavorful and simple to make from just a few everyday ingredients, this recipe puts a tasty, veggie-forward spin on cozy comfort food.
Serve this soup with crusty bread and an easy arugula salad for a no-fuss dinner everyone loves. Leftovers are great the next night with grilled cheese!
Who doesn’t love a recipe that is delicious, healthy, and easy to make? This simple, creamy carrot red pepper soup knocks all three criteria out of the park.
Nothing complicated or extra here. Just a crazy delicious soup, ideal for simmering and ladling into bowls on a cool fall or winter day.
In each spoonful, you get the bright flavors of fresh carrots and red pepper, a hint of garlic, and a whiff of woodsy thyme. And the soup has a luscious, smooth, creamy texture, without even a drop of cream or milk in the recipe.
Aah, the power of soup. The most foolproof way to magically transform a heap of veggies into crave-worthy comfort food!
Best of all, by using one pot to both sauté and simmer the veggies, this recipe necessitates minimal clean-up and is ready to eat in less than an hour – with a lot of hands-off time, to boot.
Carrot red pepper soup: ingredients and tips
This soup contains just a handful of familiar, everyday ingredients. Here’s your shopping list:
- 2 pounds of carrots.
- 1 medium red bell pepper.
- 1 large-ish yellow onion.
- Garlic.
- Chicken or vegetable stock (or broth, either is fine).
- Spices and staples: thyme, salt, pepper, olive oil.
This recipe is very flexible and forgiving. If you have an extra carrot or red pepper, just throw it in. If you prefer more garlic, by all means! 🙂
It’s also extremely simple to make. Probably the most time-consuming part is peeling and chopping the carrots. Invest in a good swivel peeler if you don’t already have one!
After the veggies are prepped, you’ll simply sauté them briefly, then add the stock and let things simmer away. You’ll know it’s ready when you can easily pierce the carrot coins with the tines of a fork.
One more item that makes this soup incredibly quick and easy is an immersion blender. It’s an absolute must-have, and completely changes the game for making creamy, blended soups at home!
Ladle it up! Garnish with pumpkin seeds and fresh thyme, pair it with salad, a grilled cheese, or just some good crusty bread, and enjoy! May I suggest a loaf of this crusty no-knead bread? This is the stuff comfort food dreams are made of, right here. ♥
Enjoy! If you make this Creamy Carrot Red Pepper Soup or any other recipe from Nourish and Fete, please rate it and leave a comment below. We love hearing from you, and other readers will benefit from your experience!
Creamy Carrot Red Pepper Soup
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion cut into slices
- 2 lbs. carrots peeled and cut into coins approximately 1/2 inch thick
- 1 medium red bell pepper chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 cloves garlic minced
- 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
- 4 cups chicken or vegetable stock
- additional thyme, pumpkin seeds, or cream for serving
Instructions
- In a large stockpot or Dutch oven, warm the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened, approximately 6 minutes.
- Add the carrots, red pepper, salt, and pepper. Cook, stirring occasionally, another 5 minutes.
- Add the garlic and thyme and cook approximately 1 minute, just until fragrant.
- Pour the stock over the veggies and stir. Increase heat to high and bring mixture to a boil. Reduce heat back to medium, cover, and simmer for about 20 minutes, until the carrots are tender enough to be pierced with a fork.
- Use an immersion blender, standard blender, or food processor to puree the soup. Taste and add more salt, if desired. Serve with fresh thyme, pumpkin seeds, or a swirl of cream, as desired. Enjoy!
Notes
- An immersion blender is a game-changer for making creamy soups at home. I consider it a must-have!
- This soup keeps very well. Store in the fridge for 4-5 days, or freeze for 2-3 months and defrost overnight in the fridge.
- For an added nutritional boost, throw in a handful of fresh spinach or kale along with the carrots and red pepper in step 2.
Nutrition Estimate
More easy soup recipes you’ll love:
- Roasted Tomato and Basil Soup
- Creamy Instant Pot Wild Rice Soup
- White Bean Tortellini Soup
- Hearty Tortellini Chicken Noodle Soup
- Healthy Instant Pot Broccoli Cheddar Soup
- Creamy Roasted Butternut Squash Soup
Post originally published November 6, 2017, and updated on October 25, 2019 with new photos and more relevant text.
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