![](https://cdn.statically.io/img/www.allrecipes.com/thmb/egEjE8h8HgVS7_LdJLHuQxZ2560=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6053725-70476d3a7b9b497cadfc7cedd364ac6f.jpg)
Ingredients
-
5 carrots, peeled and cut into 1/2-inch pieces
-
2 red bell peppers, quartered
-
1 large onion, cut into large pieces
-
3 cloves garlic, peeled
-
salt and ground black pepper, to taste
-
2 teaspoons ground paprika
-
1 teaspoon ground cumin
-
1 tablespoon olive oil
-
1 (32 fluid ounce) container vegetable broth
-
1 bay leaf
-
½ teaspoon dried oregano
-
1 pinch red pepper flakes, or to taste
-
½ teaspoon apple cider vinegar, or more to taste
-
1 dash hot sauce, or to taste
Directions
-
Preheat the oven to 400 degrees F (200 degrees C).
-
Mix carrots, red bell peppers, onion, garlic, paprika, cumin, salt, and pepper together in a bowl. Transfer to a rimmed baking sheet. Drizzle with olive oil and toss to coat.
-
Roast in the preheated oven until tender, about 30 minutes.
-
Bring vegetable broth, bay leaf, and oregano to a boil in a soup pot. Add roasted vegetables to the pot. Remove bay leaf and add red pepper flakes. Simmer for 15 minutes, then blend with an immersion blender.
-
Add apple cider vinegar to puréed soup. Serve with hot sauce.
Recipe Tip
You can purée the soup in a blender, working in batches.
Nutrition Facts (per serving)
148 | Calories |
5g | Fat |
24g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 148 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 3% |
Sodium 574mg | 25% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 6g | 23% |
Total Sugars 12g | |
Protein 4g | 7% |
Vitamin C 88mg | 97% |
Calcium 82mg | 6% |
Iron 2mg | 10% |
Potassium 551mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.