Piping Pot Curry · by Meeta Arora★ 4.9 (59)
Vegan Roasted Carrot and Red Pepper Soup
NUTRITION · PER SERVING60M COOK
CAL 8%·PRO 5%
CARBS 19G47% OF CAL
4G FIBER10G SUGAR6G OTHER
FAT 10G53% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Smooth, deeply flavored soup made from roasted carrots and red peppers with warm spices. Aromatic and comforting. A satisfying vegetarian meal.
mainamericansoup🌀 blender🥘 pressure cooker🫕 dutch oven🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 4 Carrot (peeled and cut into large pieces)
- 2 Red pepper (cut in to large pieces, remove the stem and seeds )
- 1/2 Onion (diced)
- 4 cloves Garlic (minced)
- 2 tablespoon Olive Oil (divided)
- 3 cups Vegetable Broth (or Water)
- 1 teaspoon Salt (divided)
- 1 teaspoon Ground Cumin (Jeera powder)
- 1 teaspoon Paprika (optional)
- 1/2 Lemon (juiced)
- 1/4 teaspoon Black pepper ((optional))
- Parsley or Cilantro (to garnish (optional))
- 1/2 teaspoon Sesame seeds (to garnish (optional))
At a glance
PER SERVING · TIME 60M
CAL 8%·PRO 5%
CARBS 19G47% OF CAL
4G FIBER10G SUGAR6G OTHER
FAT 10G53% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 55m
- Sodium
- 1489mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 529mg
- Calcium
- 52mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1489MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.