Roasted Carrot and Red Pepper Soup with Garlic and Smoked Paprika
A velvety smooth soup showcasing sweet roasted carrots and red peppers enhanced with garlic and smoky paprika for a comforting starter or light meal. This mediterranean-inspired soups ready in about 55 minutes pairs carrots, peeled and chopped, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 5 cups carrots, peeled and chopped
- 2 large red bell peppers, seeded and chopped
- 3 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1 medium onion, chopped
- 4 cups vegetable broth
- 1 tsp smoked paprika
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
- 1/4 cup plain Greek yogurt (optional, for garnish)
Instructions
- Step 1: Preheat oven to 425°F. Toss 5 cups peeled chopped carrots and 2 large chopped red bell peppers with 3 tbsp olive oil, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 30 minutes until vegetables are tender and caramelized.
- Step 2: Meanwhile, heat a large pot over medium heat and add 1 tbsp olive oil. Sauté 1 chopped onion and 4 minced garlic cloves for 5 minutes until translucent and fragrant.
- Step 3: Add the roasted vegetables and 4 cups vegetable broth to the pot. Bring to a simmer and cook for 10 minutes to blend flavors.
- Step 4: Use an immersion blender or transfer to a blender and puree the soup until smooth and velvety. Stir in 1 tbsp fresh lemon juice and adjust seasoning if necessary.
- Step 5: Serve hot, garnished with 1/4 cup plain Greek yogurt if desired for creaminess.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Carrot and Red Pepper Soup with Garlic and Smoked Paprika take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Carrot and Red Pepper Soup with Garlic and Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrots, peeled and chopped from drying out.
Can I substitute ingredients in Roasted Carrot and Red Pepper Soup with Garlic and Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Carrot and Red Pepper Soup with Garlic and Smoked Paprika for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Carrot and Red Pepper Soup with Garlic and Smoked Paprika?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
