Creamy Carrot and Roasted Red Pepper Soup

Creamy Carrot and Roasted Red Pepper Soup is my new favorite vegan low-fat soup recipe.  It has a thick, silky smooth texture that is devine, Darling.  The addition of roasted red bell peppers had me talking into my bowl, "Where have you been all my life?"

This is no girly soup, either.  My husband was grunting every time he pulled his spoon out of his mouth.  Creamy Carrot and Roasted Red Pepper Soup is definitely going into the monthly meal rotation.

I found the recipe on the PCRM 21-Day Vegan Kickstart iPhone app.  If you're looking for more encouragement to eat a plant-based whole foods diet, I highly trust the information from the Physician's Committee for Responsible Medicine headed up by Dr. Neal Barnard.

Check this out: PCRM 21-Day Vegan Kickstart Program  (It's free.)

Although, I already consider myself a vegetarian, I've signed up for the program to learn more.  If you sign up, come back here and let me know.  It would be awesome to know someone going through it, too.

Creamy Carrot and Roasted Red Pepper Soup

By Jill McKeever Published: December 5, 2012

  • Yield: 48 ounces (6 Servings)
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 35 mins

Serve with a side green salad or colorful couscous salad.



  1. In a 5-quart pot over medium heat, add carrot, onion and water. Cover and simmer for 20 minutes until carrots are fork tender.
  2. Carefully transfer carrot, onion and cooking liquid to a heavy-duty blender. Add roasted bell peppers. Blend on high speed until smooth. Stop and scrape down sides, if necessary, to ensure all the bits are blended.
  3. Add the soymilk, lemon juice, vinegar, salt and pepper. Use a low speed to stir all the ingredients together.
  4. Transfer soup to serving bowl(s). Serve hot.
  5. You can, also, divide into individual serving containers and freeze for up to two months for best return on the flavor.