Vegan Roasted Red Pepper Soup Recipe
Ingredients:
4 large red bell peppers, roasted, peeled, and chopped
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 large carrot, peeled and diced
1 potato, peeled and diced
4 cups vegetable broth
1 can (14 oz) diced tomatoes, drained
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional for heat)
Salt and pepper to taste
1 can (13.5 oz) coconut milk
Fresh basil for garnish
Instructions:
Preheat the oven to 400°F (200°C). Place whole red bell peppers on a baking sheet and roast for 25-30 minutes or until the skins are charred. Remove from the oven, cover with a kitchen towel, and let them steam for 10 minutes. Peel, seed, and chop the roasted peppers.
In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for an additional 2 minutes.
Add diced carrot, diced potato, roasted and chopped red peppers, vegetable broth, diced tomatoes, smoked paprika, cayenne pepper (if using), salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
Stir in coconut milk and simmer for an additional 5 minutes. Adjust seasoning if needed.
Serve hot, garnished with fresh basil.
Non-Vegan Alternative:
For a non-vegan version, you can add 1/2 cup of heavy cream or half-and-half during step 5. Additionally, you can use chicken broth instead of vegetable broth for a non-vegan option.
Feel free to customize the recipe based on your dietary preferences and enjoy this rich and flavorful Roasted Red Pepper Soup!
