Vegan Carrot And Pepper Soup Recipe

About this recipe

A hearty and flavorful vegan soup made with sweet potatoes, carrots, and red bell peppers, seasoned with cumin and finished with a touch of coconut cream. Perfect for a cozy dinner.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Yellow/White Onion 1kg
• - Rajah Jeera Whole Cumin Seeds
• - Red Sweet Potato
• 1 Kg Carrots - 1kg
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 400 Ml Coconut Merchant Organic Coconut Cream
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Jalpur Crushed Red Chilli Pepper Flakes
• - Tata Salt

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat.
2. 2. Add 1 diced onion and 1 1/2 teaspoons of cumin seeds. Cook, stirring often, until the onion is soft and fragrant, about 10 minutes.
3. 3. Add 1 peeled and diced sweet potato, 3 peeled and chopped carrots, 1 chopped red bell pepper, and a pinch of chilli flakes to the saucepan.
4. 4. Pour in 4 cups of vegetable broth, cover, and bring the mixture to a boil.
5. 5. Reduce the heat to a simmer and cook until the vegetables are tender, about 20 to 25 minutes.
6. 6. Remove the saucepan from heat and blend the soup until smooth using an immersion blender or in batches with a countertop blender.
7. 7. Stir in 3 tablespoons of coconut cream and the juice of 1 lime. Season with salt and pepper to taste.
8. 8. Serve the soup warm, garnished with fresh herbs if desired.