Spicy Red Pepper & Carrot Soup Recipe

Hi friend! I hope you’ve been having a beautiful week. After hosting a ton of cooking classes over the last couple of weeks I’ve ended up with more carrots and peppers than I knew what to do with and thus this recipe (and a few others coming your way) was born!

As winter keeps creeping ever closer I think it’s a great idea to have a plethora of soup recipes at your disposal because nothing warms you up better than a nice bowl of something hearty and delicious.

When I was learning how to like vegetables in my mid twenties, soup was the way I taught myself how to deal with different textures. For me, the issue with veggies was never the flavour, but the way that they felt in my mouth so in order to get around that I started cooking tons of different types of pureed soups. 

As I got more adventurous, I would leave more and more chunks in my soups and eventually grew to love salads, roasted veggies, and everything in between.

 With that being said, however, my first true love will always be a pureed soup! It’s a great way to get in tons of veggies and to create really flavourful accompaniments to your main courses. So without further ado, here’s a new twist on a classic carrot soup!

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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! 

Well friend, that’s another warming and delicious bowl of goodness to keep you cozy all winter long. And if you want a little extra support and accountability on your health journey, I’d love to help you out!

I’m registered with the Canadian Association of Naturopaths & Naturotherapists, so I can offer insurance receipts to folks with Naturopath coverage who live in New Brunswick, PEI, Quebec, or Newfoundland. The only companies I can’t issue receipts for are Blue Cross and Industrial Alliance.

If you are curious as to whether we’d be a good fit to work together, you can contact me right here! 

Thanks for reading friend! Have a wonderfully whimsical day!

Cait 🙂