Carrot And Pepper Soup
A warm, flavorful carrot and red pepper soup with cumin and lime, perfect for cozy meals and suitable for vegans when using plant-based broth.
Ingredients
Instructions
- Heat olive oil in a large saucepan over medium-high heat.
- Add chopped onion and cumin seed; cook, stirring often, until the onion is soft, about 10 minutes.
- Add peeled and sliced sweet potato, sliced carrots, cored and sliced red bell pepper, minced hot chile pepper, and 3 1/2 cups chicken broth.
- Cover the saucepan and bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 20 to 25 minutes.
- Puree the soup until smooth, then stir in whipping cream and lime juice.
- Season with salt and pepper to taste before serving.
Tips & Substitutions
For added depth of flavor, consider roasting the sweet potato and carrots before adding them to the soup. If you prefer a different spice profile, smoked paprika or coriander can be substituted for cumin. You can also use vegetable broth for a vegetarian version, and coconut milk can replace the cream for a dairy-free option.
Serving Suggestions
Serve the soup hot, garnished with fresh cilantro or a dollop of sour cream for added richness. It pairs beautifully with crusty bread or a light salad, such as a mixed greens salad with vinaigrette. For a complete meal, consider serving alongside Poulet Provencale(Sauteed Chicken With Tomatoes) or a hearty sandwich.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally. If the soup thickens in the fridge, you can add a splash of broth or water to achieve your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot And Pepper Soup contains roughly 310 calories, with 7g protein, 54g carbohydrates, and 12g fat. It is an excellent source of vitamin C (152% of the Daily Value), vitamin A (115% of the Daily Value), and iron (41% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 996mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Just let it cool completely before storing it in the fridge. The flavors will meld beautifully overnight, enhancing the overall taste of the soup.
Is there a way to make this soup spicier?
Absolutely! If you prefer a spicier soup, you can increase the amount of hot chile pepper or add a pinch of cayenne pepper. Additionally, consider garnishing with sliced jalapeños or a drizzle of hot sauce before serving.
Can I freeze the carrot and pepper soup?
Yes, this soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently on the stovetop.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).