Vegan Roasted Red Pepper Soup / by Rosie Berger

roasted red pepper soup.jpg

One of my all-time favs! The curry powder/cumin adds great flavour!


4 Red peppers, halved and roasted (brush a cookie sheet with olive oil, roast at 350 for 30-40 minutes, until skin blisters

1 tbsp olive oil

2 beefsteak tomatoes, chopped

1 large carrot

1 onion, chopped

2 cloves garlic, chopped

900ml vegetable broth (or chicken or beef)

1.5 tbsp paprika

1.5 tpsp curry powder

1 tbsp cumin

1 tsp cayenne pepper

2 tsp ground thyme

2 tsp salt

2 tsp pepper


  1. In a large pot, add olive oil, onions and spices.  Cook on low/medium until onions turn slightly golden

  2. Add garlic, carrot, and tomatoes.  Stir, then cook for 10 minutes, until tomatoes soften and carrots are fork tender

  3. Add roasted red peppers and broth.  Bring up to a boil, cook for 10 minutes

  4. Remove from heat. Use a hand blender to blend soup until smooth

  5. Simmer for 20 more minutes, then serve (or store)

Serves 6-8