Creamy Carrot Red Pepper Soup

4.57 from 39 votes

This easy and healthy carrot red pepper soup is creamy yet dairy free, and an all-around healthy comfort food option.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: American

Keyword: carrot red pepper soup

Servings: servings

Calories: 127.34kcal

Author: Monica Lensink

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.
2 Tablespoons olive oil, 1 large yellow onion
Add the carrots, red pepper, salt, and pepper. Cook, stirring occasionally, another 5 minutes.
2 lbs. carrots, 1 medium red bell pepper, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
Add the garlic and thyme and cook approximately 1 minute, just until fragrant.
3 cloves garlic, 2 teaspoons chopped fresh thyme
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.
4 cups chicken or vegetable stock
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!

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.