Warm up your day with this light, sweet and healthy carrot and sweet pepper soup. This healthy comfort recipe combines vibrant flavours and nourishing ingredients, perfect for any season. Dairy-free, but creamy. Use the sweetest peppers you can find. Fresh and herbal, serve with dill.
We just celebrated Canadian Thanksgiving, and I'm grateful for a weekend full of time with family, time in my kitchen, good food, and a day off to recover. Why is it that having an extra day to catch up on things - even including some work things - feels like stolen time? A day off to catch up on stuff, clean the kitchen, and do some laundry. Even though it's time spent doing necessary chores, it's time off the clock. Anything accomplished today is a bonus.
Creamy Carrot and Sweet Pepper Soup
This creamy carrot and sweet pepper soup is perfect the day after heavy meals and too much dessert, and it's also a good late-summer, or early-fall soup when the days are still warm. A soup that refreshes rather than warms just warms.
Why you will love this soup
- Dairy-free, but creamy
- All vegetable
- Fresh and sweet, a bit of honey brings out the vegetables' natural sweetness. If you are vegan and don't use honey, feel free to use agave or rice syrup instead.
- Use yellow or orange peppers to get this golden soup.
Ingredients
Fresh Dill. I'm usually not a fan of dill, but in this soup, it really works and adds a lovely freshness.
Sweet Peppers. I used super sweet mini peppers for this soup. Stick with yellow or orange peppers to complement the carrots' colour in the final dish.
Carrots. Of course. Use two or three large carrots. Peeled and chopped.
White Potato. The potato is the secret ingredient for a creamy, but dairy-free soup.
Honey. The honey helps bring out the vegetables' sweetness; only a touch is needed, and I don't suggest you skip it. Use agave or rice syrup if you are vegan and don't use honey. Maple syrup will overpower the natural flavours of the vegetables.
Water. Yep, I used water for the base of this soup. Not stock. Just plain water lets the veggies shine through.
Serving suggestions and storage
Serve with a nice hunk of crusty bread, slathered with goat cheese on the side. For a vegan meal, a good slather of this carrot spread on sourdough would be near perfection.
This soup is a nice starter, it is light and fresh. Not heavy. Serve as a smaller portion if serving as a starter. The below will serve 6-8 as a starter.
Leftover soup will keep for about 5 days in an airtight container, refrigerated. It will also freeze nicely.
I like to portion leftovers into individual serving sized containers and store in the freezer for easy work lunches. I just take out a container in the morning and it thaws until it is time to heat it up for lunch. These are my favourite lunch containers. Perfect for soup they don't leak!
More creamy vegan soup recipes!
๐ Recipe
Carrot and Sweet Pepper Soup
Ingredients
- 3 tbsp. olive oil
- 1 sweet white onion roughly chopped
- 3 large carrots peeled and roughly chopped
- 1 medium sized white potato peeled and chopped
- 1 cup sliced sweet pepper - yellow or orange
- Salt and freshly ground pepper to taste
- 4 sprigs thyme leaves removed or 1 tsp. dried thyme
- 1 tbsp. honey
- 5 cups water
- 2 tbsp. chopped dill
- 1 tbsp. chopped Italian parsley
Instructions
- Heat oil in bottom of a dutch over over medium heat. Add onions and saute for 5 minutes or so, or until starting to be soften and become fragrant. Add carrots, thyme, potato, peppers, a pinch of salt, black pepper and water. Bring to a low boil, reduce heat and simmer until carrots and vegetables are tender, about 15 minutes.3 tbsp. olive oil, 1 sweet white onion, 3 large carrots, 1 medium sized white potato, 1 cup sliced sweet pepper - yellow or orange, Salt and freshly ground pepper, 4 sprigs thyme, 5 cups water
- Puree soup using an emersion blender or in batches in a food processor of blender. Return soup to pot, add more water if you desire a thinner soup, add honey, dill and parsley. Adjust seasonings if necessary. To serve sprinkle with fresh parsley and dill on top and with a nice chunk of crusty bread.1 tbsp. honey, 2 tbsp. chopped dill, 1 tbsp. chopped Italian parsley
Heather says
Your pictures are beautiful; especially the one of your daughter in a tree! :o) I have not tried this carrot soup but plan to as it looks really good.
Trish says
Thanks Heather. It's one of our favourites!
Trish says
And...awe thanks!!