Carrot and Sweet Pepper Soup

A light and sweet vegetable soup, this Carrot and Sweet Pepper Soup is a creamy dairy-free recipe. Use the sweetest peppers you can find. 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, including some work stuff, clean the kitchen, do some laundry. Even though its time spent doing things that are necessary to be done, ots 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 but also a good late summer, early fall soup when the days are still warm. A soup that refreshes rathe than warms.

Why you will love this soup

• Dairy free- but creamy
• All vegetable
• Fresh and sweet, a bit of honey brings out the sweetness of the vegetables. If you are vegan and don't use honey, feel free to use agava or rice syrup instead
• Use yellow or orange peppers to get this golden soup

A light all-veggie soup. I'm normally not a fan of dill, but in this soup, it really works and adds a nice freshness. I used super sweet mini peppers for this soup. Stick with yellow or orange peppers to complement the colour of the carrots in the final dish. The honey helps bring out the sweetness of the vegetables, only a touch is needed and I don't suggest you skip it.  I used water for the base of this soup. Just plain water lets the veggies shine through.

Serve with a nice hunk of crusty bread slathered goat cheese on the side. For a vegan meal, a good slather of this carrot spread would be near perfection...

More creamy vegan soup recipes!

• Curried Carrot Soup
• Cream of Garlic Soup
• Cream of Celary Soup
• Sweet Carrot and Turip Soup

📖 Recipe

Carrot and Sweet Pepper Soup

A light and creamy vegan soup

Average rating: 5 stars

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

  

1x2x3x

• 3 tbsp. olive oil
• 1 sweet white onion roughly chopped
• 1 + ⅔ pounds 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

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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.
• 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.

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