Spicy Roasted Carrot Soup

Spicy Roasted Carrot Soup


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Made with three different vegetables, this carrot soup tastes as vibrant as its appearance.

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Time needed

5 min preparation + 25 min cooking

Serving Size / Yield

2 servings


  • 2 cups of chopped carrots
  • 1 large onion, sliced
  • 3 cloves of garlic
  • 1 cup of sliced red bell peppers
  • 2 large tomatoes, chopped
  • 3 cups of vegetable broth
  • 2 tablespoons of tomato paste
  • 1 teaspoon of turmeric
  • 1 teaspoon of garam masala
  • handful of fresh basil
  • chili pepper/flakes
  • salt and pepper
  • 1 cup rice, cooked

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Preheat oven to 400 degrees Fahrenheit. Set carrots, onions and garlic on a greased sheet pan and roast for 20 minutes.
Blend roasted carrots and onions with red bell peppers, tomatoes, vegetable broth, tomato paste, and a bit of salt and pepper until completely smooth. Transfer mixture into a large pot and simmer on the stove for a few minutes. Remove from heat and scoop into bowls. Garnish with fresh basil and chili pepper/flakes and serve with rice on the side.

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