Vegan Spicy Red Pepper & Carrot Soup Recipe
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Spicy Red Pepper & Carrot Soup Recipe

This soup combines jalapenos, bell peppers, and carrots to create a sweet, spicy, & creamy soup to warm you up from the inside out.

Author: Caitlin Iles
Ingredients
  • 1 tbsp. olive oil coconut oil, or ghee
  • 1 onion chopped
  • 1/2 tsp. dried thyme
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. poultry seasoning
  • 6 cloves of garlic minced
  • 3 celery stalks roughly chopped
  • 1 jalapeno chopped- remove the seeds for less spice
  • 2 red orange, or yellow bell peppers, roughly chopped
  • 5 medium carrots roughly chopped
  • 2 cups coconut or almond milk
  • 2 cups of broth or water
  • 1 tsp. sea salt
  • a splash of balsamic vinegar
Instructions
  1. Heat a medium saucepan over low-med heat.
  2. Add your oil of choice and allow it to warm for 30 seconds.
  3. Add onions, thyme, smoked paprika, and poultry seasoning. Stir to combine, then cover.
  4. Let everything cook for 2-3 minutes until onions become translucent and slightly caramelized.
  5. Add the garlic, celery, and jalapeno. Stir and let cook 1-2 minutes.
  6. Add peppers and carrots, stir, and let cook 2 minutes.
  7. Add your broth and sea salt.
  8. Cover, turn to high heat, and bring to a boil.
  9. Once boiled, reduce heat and let simmer, covered, until carrots are softened, about 25 minutes.
  10. Remove from heat, pour in the coconut milk, and puree to desired smoothness and return to heat. Add balsamic and let simmer 3-5 minutes.

  11. Feel free to garnish with a drizzle of coconut milk, some fresh herbs, and toasted pumpkin seeds. Enjoy!

Recipe Notes

You can use either a delicious bone broth for the base or to keep it plant-based, try this mushroom broth recipe!