Carrot Red Pepper Soup: A Quick, Plant-Based, Paleo-Friendly Blend


Another flashback to our So Delicious recipe contests. This simple recipe for carrot red pepper soup was submitted by Hidemi Walsh. It’s a mild and slightly sweet soup, especially when made with in-season carrots and red bell peppers. But you can spice it up with a pinch or crushed red pepper or cayenne, if desired. Or you could go a different flavor route, adding smoke paprika, curry, harissa, or fresh herbs. It’s a versatile, clean recipe to work with! And it just happens to be vegan and top allergen-free. We thought it was the perfect plant-based, spring soup to re-feature for food allergy awareness week!

Carrot Red Pepper Soup Recipe - Vegan, Plant-Based, Paleo, and Oh-so Healthy!

Special Diet Notes: Carrot Red Pepper Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, paleo-friendly, and vegetarian.

5.0 from 1 reviews
Carrot Red Pepper Soup
Prep time
Cook time
Total time
This is a mild, lightly sweet and creamy healthy soup that shines with in-season produce.
Serves: 2 servings
  • 2 tablespoons olive oil
  • 1 red bell pepper, thinly sliced
  • 4 ounces carrot, thinly sliced
  • 1 medium onion, thinly sliced
  • 1½ cups water or vegetable stock
  • 1½ cups unsweetened dairy-free milk beverage
  • 1 teaspoon salt, or to taste
  • Fresh ground pepper, to taste
  • Carrot chips, for garnish (optional)
  1. Heat the oil in a medium pan over medium heat. Add the bell pepper, carrot, and onion, and saute for 3 to 5 minutes.
  2. Add the water and bring to a boil. Reduce the heat to low, and simmer until the vegetables are tender.
  3. Remove the pan from the heat and let cool for 10 to 15 minutes.
  4. Transfer the vegetables and liquid to your blender and puree until smooth.
  5. Return the soup to your pan, and stir in the milk beverage and salt.
  6. Heat to warm the soup and add black pepper, to taste. Optionally garnish with carrot chips.

Want More Dairy-Free Recipes? Get My Cookbooks:

Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Just made it in my soymilk maker. Delicious! I added 1/8 tsp turmeric instead of salt. Lovely color & flavor.

Leave A Reply

Rate this recipe: