Roasted Carrot & Bell Pepper Honey Soup Recipe
40 minutes
1062 reads
About Roasted Carrot & Bell Pepper Honey Soup Recipe
Warm up on a chilly day with this comforting Roasted Carrot & Bell Pepper Honey Soup! Sweet roasted carrots and vibrant yellow bell peppers create a delicious base, enhanced by a touch of honey and a hint of spice. Roasting the vegetables brings out their natural sweetness and earthy notes for an unforgettable flavor experience.This easy-to-make soup is perfect for a cozy brunch, light lunch, or a satisfying snack. The perfect balance of sweet and spicy will leave you wanting more. Serve with crusty bread or crackers for a complete meal.Get ready to impress your family and friends with this simple yet elegant soup recipe! It's the perfect dish for those who appreciate wholesome, flavorful food.
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See the 30-Day PlanRecipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Vegetables
- 1 cup Carrots diced
- 1/2 cup Bell Peppers diced, yellow
Aromatics & Spices
- 1 tsp Peppercorns black, crushed
- 2 clove Garlic minced
- 3/4 tsp Chili Flakes red
- 1/2 tsp Oregano dried
- 1.5 tsp Salt or to taste
Liquids & Dairy
- 1 cup Vegetable Stock or water
- 1/8 cup Heavy Cream fresh
- 1/4 cup Milk lukewarm
Instructions
Sauté Aromatics
- Heat olive oil in a pan over medium heat. Add crushed peppercorns and minced garlic. Sauté for 1-2 minutes, until fragrant.
Roast Vegetables
- Add the diced carrots and cook for 5-7 minutes, until slightly softened. Stir in the diced bell pepper and cook for another 2 minutes.
Simmer & Blend
- Pour in the vegetable stock (or water). Bring to a simmer and cook for 10-15 minutes, or until the vegetables are tender.
Creamy Base
- Reduce heat to low. Stir in the heavy cream, lukewarm milk, and 1 tbsp of honey. Stir gently and remove from heat immediately.
Honey-Chili Flake Infusion
- In a small bowl, whisk together the remaining 1 tbsp honey with 1/2 tsp hot water, red chili flakes, and oregano.
Blend & Serve
- Carefully transfer the soup to a blender (or use an immersion blender). Add salt to taste and blend until smooth and creamy. Pour into bowls and drizzle with the honey-chili flake mixture. Serve hot.
Recipe Notes
Expert Tips
- For a richer flavor, roast the carrots and bell peppers on a baking sheet at 400°F (200°C) for 20 minutes before adding them to the soup.
- Adjust the amount of chili flakes to control the spice level to your preference.
- Garnish with fresh herbs like parsley or chives before serving for an extra pop of color and flavor.
- If you don't have heavy cream, you can substitute with coconut cream or full-fat coconut milk for a richer, creamier texture.
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Recipe Nutrition
Calories: 115kcalCarbohydrates: 12gProtein: 2gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gCholesterol: 2mgSodium: 1710mgFiber: 2gSugar: 8g
Rajeswari Annamalai
Articles: 100
6 Comments
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This looks so inviting! I’m eager to try it.
This is fantastic! Thank you for sharing.
Absolutely mouthwatering! Great share.
I’m eager to make this recipe!
This recipe has given so much warmth that while reading it I could feel as if I am eating it slowly.
Absolutely mouthwatering! Great share.