Whiskey-Infused Carrot and Bell Pepper Soup
A smooth and warming carrot and red bell pepper soup enriched with a subtle hint of whiskey for depth and complexity. This American-inspired soup recipe, ready in about 40 minutes, pairs carrots, peeled and diced, red bell pepper, diced, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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
- 4 cups carrots, peeled and diced
- 1 large red bell pepper, diced
- 1 medium yellow onion, chopped
- 2 cloves garlic cloves, minced
- 4 cups vegetable broth
- 2 tbsp whiskey
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme leaves
- 1/2 cup heavy cream
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion and 2 minced garlic cloves, sautéing for 4-5 minutes until onions are translucent and fragrant.
- Step 2: Add 4 cups diced carrots and 1 large diced red bell pepper to the pot, cooking for 5 minutes while stirring occasionally.
- Step 3: Pour in 4 cups vegetable broth along with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp fresh thyme leaves. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until vegetables are tender.
- Step 4: Remove the pot from heat and stir in 2 tbsp whiskey. Use an immersion blender to puree the soup until smooth and velvety.
- Step 5: Return the pot to low heat and stir in 1/2 cup heavy cream. Warm gently for 3 minutes without boiling. Adjust seasoning as needed before serving hot.
Frequently asked questions
How long does Whiskey-Infused Carrot and Bell Pepper Soup take to make?
Total time is about 40 minutes (10 min prep + 30 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 Whiskey-Infused Carrot and Bell Pepper Soup?
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 diced from drying out.
Can I substitute ingredients in Whiskey-Infused Carrot and Bell Pepper Soup?
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 Whiskey-Infused Carrot and Bell Pepper Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Whiskey-Infused Carrot and Bell Pepper Soup?
American 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.
