Roasted red pepper and carrot soup.

This easy recipe for healthful vegetable soup was prompted by opportunity: an abundance (still!) of red bell peppers in my garden, and a bunch of freshly dug carrots I found at Findlay Market. I tossed the vegetables with some olive oil and North African-inspired spices, roasted them in the oven, and then pureed them with some vegetable stock to create a beautiful, low-fat red pepper and carrot soup.

There’s no easier way to create soup than to roast some veggies, transfer them to a pot with stock, and whirl them together with an immersion blender. The whole process takes maybe 45 minutes, most of it unattended. And roasted vegetable soup is just what you want on a cold night (perhaps with a slab of homemade bread). Too, it makes a satisfying lunch a day or two later, and it’s low in calories and fat.

You can create your own roasted vegetable soup out of whatever you happen to find at the market or grocery: broccoli-leek, sweet potato-bell pepper, butternut squash. You’ll want 3 or 4 cups of roasted vegetables and 4 cups of vegetable stock. Want a bit of cream? Sure. Drizzle the soup with some good olive oil before serving, or top with a dollop of Greek yogurt. Make this recipe your own.

Moroccan-inspired roasted carrot and red pepper soup recipe

serves 4

4 large carrots, peeled or unpeeled, cut into 1/3-inch coins
2 red bell peppers, seeded and cut into 1-inch chunks
1 leek, cleaned and cut into 1/2-inch pieces
2 Tbsp. olive oil
1/2 tsp. ground cumin
3 cups vegetable broth
kosher salt and ground white pepper
juice of 1/2 lemon
fresh herbs for serving

Preheat oven to 400 degrees. In a bowl, toss together the carrots, 1 tablespoon of olive oil, the cumin and kosher salt. Transfer the carrots to a large rimmed baking sheet and roast for 10 minutes. Meanwhile, toss the bell pepper and leek in the same bowl with the remaining 1 tablespoon of olive oil and kosher salt. Remove the baking sheet from the oven, move the carrots to one side and add the bell pepper and leek to the pan. Roast for another 25–30 minutes, until the vegetables are tender. Remove from the oven and set aside to cool. Transfer the roasted vegetables to a blender; add 2 cups of vegetable broth and puree for 2–3 minutes, pausing occasionally to scrape down the sides of the blender, until the soup is smooth. Transfer the soup to a large bowl and stir in the remaining 1 cup of vegetable broth and lemon juice. Season to taste with salt and white pepper. Top with a drizzle of excellent olive oil or a dollop of Greek yogurt and some snipped chives.


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