Roasted Carrot and Red Pepper Peanut Soup

There’s something special about a warm bowl of Roasted Carrot and Red Pepper Peanut Soup on a chilly evening. I remember the first time I stumbled across this delightful recipe. It was one of those cloudy fall days where the chill in the air beckoned for something comforting and satisfying. As I wandered through the bustling farmers market, vibrant orange carrots and ruby-red bell peppers caught my eye. Inspired, I decided to create a soup that would showcase these beauties, along with the rich, creamy flavor of coconut milk and the perfect crunch from peanuts. This soup has become a favorite in my household, a dish that warms not only the belly but also the heart.

Whenever I make this, it feels like I’m inviting my friends and family to wrap themselves in a cozy blanket of flavor. The earthy sweetness of the roasted carrots pairs beautifully with the smokiness of the peppers, while the coconut milk adds a luxurious creaminess that’s hard to resist. It’s easy to prepare and makes the kitchen smell heavenly, drawing everyone in for a taste. I often find myself whipping it up when I want to impress guests or simply when I’m in need of comfort food. The beautiful colors in the bowl are as enticing as the taste, making it an instant visual feast.

Don’t be surprised if you find yourself going back for seconds. This Roasted Carrot and Red Pepper Peanut Soup is not just delicious, it’s also packed with nutrients. It’s a great way to make use of seasonal produce, which is something I always try to emphasize in my cooking. Plus, it’s incredibly versatile; you can adjust the spice level to your liking or throw in any leftover vegetables you have on hand. So, if you’re looking for a soul-warming dish that’s both hearty and healthy, this soup is calling your name!

Main Ingredients for Roasted Carrot and Red Pepper Peanut Soup

The ingredients in this soup are not only vibrant but also work in harmony to create a deliciously rich and creamy dish. The key players—carrots, red bell peppers, and coconut milk—combine to provide a perfect balance of sweetness and creaminess, while the peanuts add an unexpected crunch that elevates every bite.

• 1 pound carrots, peeled and chopped into about 1 1/2-inch chunks: These carrots are the star of the show, bringing natural sweetness and a vibrant color to the soup.
• 1 very large or 2 medium red bell pepper, deseeded and sliced into 4 to 6 large wedges: The bell pepper adds a smoky depth when roasted and complements the sweetness of the carrots.
• 2 tablespoons olive oil: This helps to roast the vegetables and adds a subtle flavor.
• 1 teaspoon Kosher salt, or to taste: Seasoning is crucial to enhance the natural flavors.
• ½ teaspoon black pepper, or to taste: A touch of spice to balance the sweetness.
• 14-ounce can coconut milk: This adds creaminess and a tropical flavor that ties the whole dish together.
• ½ cup peanuts, unsalted, salted, plain, honey roasted or your favorite type or 1/4 cup creamy peanut butter: The peanuts provide texture and a nutty flavor.
• 1 ½ tablespoons agave, maple syrup, or honey, optional and to taste: A hint of sweetness to balance the flavors.
• optional seasonings – any used are to taste – red pepper flakes, cayenne pepper, chili powder, cinnamon, ground ginger, ground nutmeg, garlic powder, onion powder, curry powder, paprika, smoked paprika: These optional spices can be added to enhance the flavor profile according to your preference.
• optional additional vegetables to roast with the carrots and peppers – garlic, onions, sweet potatoes, potatoes, squash, pumpkin, zucchini, beets, turnips, parsnips: Feel free to get creative with any leftover vegetables in your fridge!

Step by Step Instructions for Roasted Carrot and Red Pepper Peanut Soup

Making this Roasted Carrot and Red Pepper Peanut Soup is a simple yet rewarding process. Let’s dive into the steps that will fill your kitchen with warm, inviting aromas. You’ll start by preparing your vegetables and end with a luscious, creamy soup that’s perfect for any occasion.

1. Preheat your oven to 400F. This is the perfect temperature for roasting your carrots and bell peppers to caramelized perfection.
2. Prepare two baking sheets by lining them with Silpats, parchment paper, or aluminum foil. If you prefer, you can spray the sheets with cooking spray to prevent sticking. This ensures easy cleanup later.
3. Peel and chop the carrots into about 1 1/2-inch chunks. Try to keep them all roughly the same size so they cook evenly. Place the chopped carrots on one baking sheet.
4. For the bell pepper, quarter it or slice it into 5 or 6 large wedges. It’s important to keep the pieces large as they will shrink when roasted. Set these on the other baking sheet.
5. Drizzle the olive oil evenly over the vegetables and sprinkle with salt and black pepper. Toss them gently to ensure everything is coated.
6. Roast the trays in the preheated oven for about 40 minutes. You want your carrots to be fork-tender and caramelized, while the peppers should be soft and charred around the edges.
7. Once roasted, remove the trays from the oven and let them cool slightly. The smell will be absolutely intoxicating!
8. In a high-speed blender, add the roasted vegetables, coconut milk, and your choice of peanuts or peanut butter. Blend until smooth and creamy. If you prefer a chunkier soup, you can pulse the blender a few times to retain some texture.
9. If the soup is too thick for your liking, feel free to thin it out with additional coconut milk, vegetable stock, or a splash of water. I personally love it thick, so I don’t add any liquid.
10. Taste your soup after blending. Allow it to sit for a few minutes before seasoning it. Your taste buds may adjust as the soup sits. You might find it needs just a pinch more salt or a hint of sweetness from the agave to balance the smoky flavors.
11. Before serving, consider garnishing with finely diced peanuts, a dollop of peanut butter, or a drizzle of coconut milk for an extra touch. You can also add fresh herbs or a sprinkle of salt and pepper to each bowl.
12. This Roasted Carrot and Red Pepper Peanut Soup keeps well in an airtight container in the refrigerator for up to 5 days and can be frozen for up to 3 months.

Ways to Customize

There’s always room to play with flavors in this versatile soup. Here are some ideas to make it truly yours:

• Add more vegetables: Feel free to mix in other roasted vegetables like zucchini, sweet potatoes, or onions to add depth and nutrition.
• Spice it up: For those who love a kick, consider adding some cayenne pepper or red pepper flakes for a spicy twist.
• Herbs galore: Fresh herbs such as cilantro or basil can brighten up the flavors and add a refreshing touch.
• Nutty variations: Experiment with different types of nuts like cashews or even walnuts for a unique flavor profile.
• Serve with a twist: Pair the soup with a dollop of yogurt or a sprinkle of feta cheese for added creaminess and flavor.
• Different oils: Try using sesame oil instead of olive oil for a different flavor dimension.
• Garnish it right: Top with crispy fried onions or croutons for an extra crunch factor.

Best Served With

This Roasted Carrot and Red Pepper Peanut Soup is a versatile dish that pairs beautifully with various sides and beverages. Here are some ideas to enhance your meal:

• Crusty bread: A slice of warm crusty bread or a baguette makes for the perfect accompaniment, allowing you to soak up every bit of soup.
• Salad: Serve with a mixed greens salad topped with a light vinaigrette for a refreshing contrast to the richness of the soup.
• Cheese plate: A selection of soft cheeses can provide a delightful balance to the flavors in the soup.
• Rice or quinoa: For a heartier meal, serve this soup over a bed of cooked rice or quinoa.
• Roasted vegetables: Continue the theme by serving with additional roasted vegetables for a wholesome and colorful meal.
• Wine pairing: A light white wine can complement the flavors beautifully if you’re entertaining.
• Seasonal desserts: After the soup, enjoy a light dessert like a fruit sorbet or a spiced apple crumble to round off the meal.

FAQ

Conclusion

The Roasted Carrot and Red Pepper Peanut Soup is a delightful and hearty dish that encapsulates the flavors of fall with every spoonful. Its creamy texture combined with the sweet and smoky notes makes it a must-try for anyone seeking comfort in a bowl. I encourage you to give this recipe a shot; it might just become your new favorite! Perfect for cozy evenings or gatherings, it’s sure to impress everyone at your table.

Roasted Carrot and Red Pepper Peanut Soup

The ultimate comfort food, Roasted Carrot and Red Pepper Peanut Soup is creamy, hearty, and packed with flavor. This easy weeknight dinner will warm your soul and satisfy your cravings. Perfect for chilly evenings!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Soups

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound Carrots peeled and chopped into about 1 1/2-inch chunks
• 1 large or 2 medium Red Bell Pepper deseeded and sliced into 4 to 6 large wedges
• 2 tablespoons Olive Oil
• 1 teaspoon Kosher Salt or to taste
• ½ teaspoon Black Pepper or to taste
• 14 ounces Coconut Milk I used Trader Joe’s Light Coconut Milk
• ½ cup Peanuts unsalted, salted, plain, honey roasted, or your favorite type or 1/4 cup creamy peanut butter
• 1 ½ tablespoons Agave maple syrup, or honey, optional and to taste
• optional Seasonings any used are to taste - red pepper flakes, cayenne pepper, chili powder, cinnamon, ground ginger, ground nutmeg, garlic powder, onion powder, curry powder, paprika, smoked paprika
• optional Additional Vegetables to roast with the carrots and peppers - garlic, onions, sweet potatoes, potatoes, squash, pumpkin, zucchini, beets, turnips, parsnips

Equipment

• Cutting Board
• Blender
• Grater
• Oven
• Chef's Knife
• Mixing Bowl
• Peeler
• Baking Sheet

Method

 

1. 1. Preheat your oven to 400F. This is the perfect temperature for roasting your carrots and bell peppers to caramelized perfection.
2. 2. Prepare two baking sheets by lining them with Silpats, parchment paper, or aluminum foil. If you prefer, you can spray the sheets with cooking spray to prevent sticking. This ensures easy cleanup later.
3. 3. Peel and chop the carrots into about 1 1/2-inch chunks. Try to keep them all roughly the same size so they cook evenly. Place the chopped carrots on one baking sheet.
4. 4. For the bell pepper, quarter it or slice it into 5 or 6 large wedges. It’s important to keep the pieces large as they will shrink when roasted. Set these on the other baking sheet.
5. 5. Drizzle the olive oil evenly over the vegetables and sprinkle with salt and black pepper. Toss them gently to ensure everything is coated.
6. 6. Roast the trays in the preheated oven for about 40 minutes. You want your carrots to be fork-tender and caramelized, while the peppers should be soft and charred around the edges.
7. 7. Once roasted, remove the trays from the oven and let them cool slightly. The smell will be absolutely intoxicating!
8. 8. In a high-speed blender, add the roasted vegetables, coconut milk, and your choice of peanuts or peanut butter. Blend until smooth and creamy. If you prefer a chunkier soup, you can pulse the blender a few times to retain some texture.
9. 9. If the soup is too thick for your liking, feel free to thin it out with additional coconut milk, vegetable stock, or a splash of water. I personally love it thick, so I don’t add any liquid.
10. 10. Taste your soup after blending. Allow it to sit for a few minutes before seasoning it. Your taste buds may adjust as the soup sits. You might find it needs just a pinch more salt or a hint of sweetness from the agave to balance the smoky flavors.
11. 11. Before serving, consider garnishing with finely diced peanuts, a dollop of peanut butter, or a drizzle of coconut milk for an extra touch. You can also add fresh herbs or a sprinkle of salt and pepper to each bowl.
12. 12. This Roasted Carrot and Red Pepper Peanut Soup keeps well in an airtight container in the refrigerator for up to 5 days and can be frozen for up to 3 months.

Notes

• Tip 1: Store leftover soup in an airtight container in the refrigerator for up to 5 days.
• Tip 2: Freeze the soup for up to 3 months for future meals.
• Tip 3: Garnish with fresh herbs or nuts for added texture and flavor.
• Tip 4: Adjust the seasoning after blending for the best flavor.
• Tip 5: Serve with crusty bread for a complete meal.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.