This post may contain affiliate links.
A healing, simple and hearty roasted red pepper soup with carrots and ginger. Perfect for days where you want to get your veggies in, but in the warmest way possible.
I know, I’m obsessed with soup, but there’s a good reason. They’re super healthy, always warm and comforting on a cold December day, and there a great way to naturally “detox” from all those holiday party foods you’re going to be indulging in soon!
Want another great reason to over-index on soup? It heals a stressed out, overwhelmed vibe.
Let me explain…
Stressed? Have a bowl of soup.
Do you ever find that even if you love eating salads, the idea of eating them in cold weather is completely unappealing? According to Ayurvedic principles, you shouldn’t have raw veggies in winter unless you live in a warm climate and particularly if you’re a stressed-out vata (<-hello, 100% me).
If that sounds like you, I’ve got you covered. Cooked veggies and healthy fats are the perfect Ayurvedic combo for soothing a flustered and scattered mind and a dry, achy body. Better yet, this healing food combination is also incredibly delicious and a perfect meal prep idea for weekday lunches (or dinners).
Whether you’re low carb, vegan or paleo, the simple ingredients of this soup will win you over. It’s incredibly healthy, simple to make and a total crowd pleaser.
Now let’s talk about how to make it!
How to roast red peppers
I didn’t add this to the instructions below because you may have your own method that’s much better than mine. You can also buy peppers already roasted, so zero judgement if you want to go that route. However, if you chose to DIY your peppers and you’ve never roasted them before, fear not. It’s super simple.
I like to cut the pepper into quarters, clean out the seeds and ribs (that white stuff on the inside) and lay them out on a lined cookie sheet. Then drizzle with a little olive oil, add some salt and pepper and pop them in the oven for 15 mins at about 400 degrees. When you see them start to brown and blister, they’re done. No need to flip them over to roast both sides.
Do you have to peel peppers for the soup?
Not if you don’t want to! They’re going to be blended in with everything else, so it matters not whether you’re a pepper peeler. Personally, I don’t because why bother? You do you, boo.
Want more healing soups that also happen to be low carb, vegan, gluten free, and all the other healthy labels? Here you go!
- Creamy Vegan Tomato Soup
- Ginger Turmeric Butternut Squash Soup
- Creamy Cauliflower and Artichoke Soup
Roasted red pepper & carrot ginger soup recipe
- 1 onion finely chopped
- 3 red peppers, roasted
- 6 carrots chopped
- ½ cup fresh basil chopped
- 1 tablespoon of pureed ginger or1 tablespoon fresh ginger finely minced
- 5 cups vegetable soup stock
- ½ cup real coconut milk the stuff in the can, not the stuff in the big cartons
- 1 tablespoon of apple cider vinegar
- 1 tablespoon lime juice
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 bay leaf
- Salt and pepper to taste
- Optional carnish (pepitas are fun!)
- Preheat oven (or toaster oven) to 425. Cut the red pepper in half, remove seeds and place halves directly on the oven rack. Roast for 10 to15 minutes until soft and slightly brown.
- Sautee the chopped onion in a little soup stock for a few minutes until soft, then add chopped carrot, the remaining soup stock, and the bay leaf.
- Cover, bring to a boil and then simmer for about 20 minutes until the carrots are soft.
- Once the pepper is roasted, remove from the oven, set to cool, then chop into 1-inch pieces.
- Add pepper to the simmering soup and remove soup from heat.
- Remove bay leaf and add coconut milk and fresh basil.
- Using an immersion blender, puree soup until the desired level of creaminess while adding in lime juice, vinegar, and seasoning to taste.