This carrot and red pepper soup is a rich, hearty blend of roasted vegetables with a naturally sweet and earthy flavor. Roasting the carrots and red peppers before blending brings out their depth and caramelized sweetness, while leeks and garlic add aromatic base notes. A dash of fennel seeds introduces a mild aniseed touch that makes the soup stand out. It’s thick, warming, and wonderfully easy to prepare with just a handful of fresh ingredients.

Carrot And Red Pepper Soup

Why I’ll Love This Recipe

I love how this soup combines comfort with simplicity. Roasting the vegetables gives them a deep, savory sweetness that blends perfectly into a smooth, filling soup. I also appreciate how flexible it is — I can easily tweak it based on what I have in the kitchen. It’s light yet satisfying, naturally vegan, and perfect as a cozy lunch or elegant starter.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

700 grams of carrots, peeled and chopped into evenly sized chunks
220 grams of red bell peppers, deseeded and cut into quarters
100 grams of leek, trimmed, washed, and chopped into similar-sized pieces as the carrots
15 grams of garlic cloves, peeled (around 3 cloves)
1 teaspoon of fennel seeds
1 liter of vegetable stock (use low-sodium if preferred)
10 grams of olive oil (about 2 teaspoons)
Salt, to taste
Freshly ground black pepper, to taste

Directions

Preheat the oven to 200°C (400°F).
Prepare the vegetables: Peel the carrots, trim the leeks, and deseed the red peppers. Cut all the vegetables into similar-sized pieces to ensure even roasting.
Place the chopped carrots, red peppers, leek, and garlic on a large baking tray.
Drizzle the olive oil evenly over the vegetables.
Sprinkle the fennel seeds, then season with salt and black pepper.
Toss everything gently to coat, then spread the vegetables out into a single layer.
Roast in the oven for 25 to 30 minutes, or until the carrots are tender and slightly caramelized on the edges.
Once roasted, transfer the vegetables into a blender or food processor.
Add the vegetable stock and blend until smooth. If I prefer a chunkier texture, I pulse instead of fully blending.
Taste and adjust seasoning if needed.
Pour the soup into a saucepan and warm over low heat until hot throughout.
Serve hot, optionally garnished with roasted seeds, herbs, or a drizzle of olive oil.

Servings And Timing

This recipe serves 4 people.

Preparation Time: 10 minutes
Roasting Time: 30 minutes
Total Time: 40 minutes

Variations

I sometimes replace fennel seeds with coriander seeds or cumin for a different aroma.
To make it creamy without dairy, I add a swirl of coconut milk just before serving.
When I want extra protein, I blend in a cup of cooked white beans or red lentils.
I occasionally throw in a small sweet potato with the carrots for extra body and sweetness.
For a smoky flavor, I sprinkle a bit of smoked paprika before roasting.

Storage / Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I pour it into a saucepan and warm gently over medium-low heat, stirring occasionally. If it thickens, I add a splash of water or vegetable stock. This soup also freezes well — I let it cool completely, portion it into freezer-safe containers, and store for up to 3 months. I thaw it overnight in the fridge and reheat as usual.

FAQs

Can I Use Onion Instead Of Leek?

Yes, I can use a regular yellow or white onion if I don’t have leek. Onion gives a stronger base flavor, so I may use slightly less to keep the soup balanced.

Do I Need To Peel The Carrots?

I usually peel the carrots for a smoother texture and cleaner taste, but if they’re young and tender, I scrub them well and leave the peel on.

Can I Make This Soup In Advance?

Absolutely. I often roast the vegetables and refrigerate them a day ahead. When ready to serve, I just blend them with hot stock and reheat the soup.

How Do I Make It Spicier?

If I want a little heat, I add a pinch of chili flakes to the tray before roasting or stir in some cayenne pepper while blending.

Can I Use A Hand Blender Instead?

Yes, if I don’t have a countertop blender, I transfer the roasted vegetables and stock to a deep pot and blend everything with an immersion blender until smooth.

Conclusion

This carrot and red pepper soup is one of my go-to comfort meals — it’s wholesome, colorful, and packed with flavor. Whether I serve it on its own or with crusty bread, it always hits the spot. With a few basic ingredients and simple steps, I can create a beautiful, nourishing bowl every time.