Carrot and Sweet Pepper Soup | The infinebalance Food Blog #vegan #soup
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Carrot and Sweet Pepper Soup

A light and creamy vegan soup
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 servings


  • 3 tbsp. olive oil
  • 1 sweet white onion roughly chopped
  • 1 + 2/3 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


  • 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.