As summer transitions to fall, cozy up with a bowl of this vegan and paleo roasted red pepper carrot soup to keep warm.
While it always pains me to bid farewell to summer, fall is almost upon us. You know it’s almost here when you can feel the crispness in the air at night and find yourself suddenly reaching for a cozy blanket or pair of slippers that have been tucked away for the last few months. And although there are plenty of ways to keep warm as fall approaches, one of the most delicious ways to stay cozy is soup.
This roasted red pepper carrot cashew soup is one of my favorite ways to keep warm as we transition from summer to fall. It’s creamy and nourishing with a hint of fall spice; perfect for the in-between season.
The deep flavor comes from roasting carrots and red bell peppers then sautéing and simmering them in a mix of spices before blending. It’s easy to make and has a creamy texture that’s warming and filling without being heavy.
And as with most soups the flavor improves over time, so you can make it ahead of time and keep it in the fridge for an easy weekday lunch. (It also makes a nice first course for dinner or a holiday meal.)
How to make roasted red pepper carrot soup:
First the peppers go into the oven first and get a head start on the carrots. Both are roasted until tender and the peppers are slightly charred. Roasting the vegetables concentrates their sweetness and intensifies their flavor all while giving the soup a hint of smokiness.
Next garlic, cinnamon, coriander and a pinch of cayenne are sautéed until fragrant. In go the roasted vegetables, water and cashews to simmer and soften. Blooming the spices in oil first gives them a deeper, earthy intensity.
Finally everything takes a spin in the blender until silky and smooth. The softened cashews give the roasted red pepper carrot soup a creamy feel without having to use any cream or milk making it both paleo and vegan.
What you end up with is a warmly spiced, vibrant fall soup that gently heats you from the inside out.
More red pepper recipes to try:
Fire Roasted Paleo Tomato Red Pepper Soup (Paleo, Vegan)
Muhammara Roasted Red Pepper Walnut Dip (Paleo, Vegan)
Roasted Sweet Potatoes with Sun-Dried Tomato Romesco (Paleo, Vegan)
Serves 4
Sylvie Shirazi
15 minPrep Time
30 minCook Time
45 minTotal Time
Save Recipe5 based on 1 review(s)
Ingredients
- 1/2 pound/226g carrots (about 5 medium sized carrots), peeled and cut into 2-inch pieces
- 1 large red bell pepper, seeded and cut into quarters
- 2 Tablespoons extra-virgin olive oil (divided use), plus an additional ½ teaspoon for optional cashew garnish
- 1/2 teaspoon fine sea salt (divided use)
- Pinch of freshly ground black pepper
- 1/2 teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- 1/8th teaspoon cayenne pepper
- 1 clove of garlic, finely minced
- 1/2 cup/56g raw cashews (plus another ¼ cup for garnish if desired)
- 4 cups/960ml filtered water
Instructions
- Preheat oven to 425 degrees F. Line a sheet pan with parchment.
- Place cut peppers on parchment lined sheet pan and toss with ½ Tablespoon of the olive oil. Place in oven for 15 minutes. Toss the carrots with another ½ Tablespoon of oil, a ¼ teaspoon of the salt and a pinch of ground black pepper. Remove sheet pan from oven after 15 minutes and add carrots. Flip over pepper and place tray in oven for an additional 15 minutes or until tender.
- Remove vegetables from oven and let cool for a few minutes until peppers are cool enough to handle. Carefully remove skins from the peppers and coarsely chop.
- In a medium sauce pan heat the remaining Tablespoon of oil along with the coriander, cinnamon, cayenne pepper and garlic for 1-2 minutes over medium-low heat until fragrant. Add roasted vegetables remaining ¼ teaspoon of salt, cashews and filtered water. Bring to a boil, reduce heat and simmer for 10 minutes.
- Pour into a high-speed blender and blend until silky and smooth.
- If making cashew garnish, reduce oven heat to 350 degrees F. Add ¼ cup cashews, ½ teaspoon oil and a pinch of salt to a parchment lined baking sheet and shake to combine.
- Bake for 3-5 minutes, stirring occasionally. When the cashews start to lightly brown, remove them from the oven immediately and let cool before chopping. (Alternatively, skip toasting and use roasted cashews instead)
- Serve soup topped with chopped toasted cashews for garnish if desired.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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