roasted red pepper soup
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Roasted red pepper & carrot ginger soup recipe

A warm, tasty soup that's great for fall lunches. Super easy and really cheap to make.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: American
Cuisine: American, vegetarian
Keyword: gluten free, low carb, NSNG, paleo
Servings: 4 people
Calories: 150kcal
Author: Caren


  • 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.


Serving: 1bowl | Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6.5g | Sodium: 91mg | Fiber: 5g