This mild and flavorful soup was lovely for lunch today. Any ripe bell pepper is nice, this time we used yellow bell peppers.

Carrot and Bell Pepper Soup

Serving Size: 4


  • 4-5 large carrots, peeled and chopped
  • 3 large ripe bell peppers (we used yellow this time, red is also nice)
  • 1 onion, peeled and chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cups vegetable bouillon
  • salt and pepper to taste
  • splash agave (optional)
  • fresh chopped herbs and soy yogurt as garnish

Carrot and Bell Pepper Soup


  1. Prepare the vegetables.
  2. Heat the olive oil in a large pot.
  3. Add the carrots and peppers and begin to saute until soft.
  4. Stir the vegetables from time to time to keep them from scorching.
  5. Add the onion and garlic and allow them to soften.
  6. Add the vegetable bouillon and bring to a soft boil.
  7. Once boiling, turn the heat down to a simmer.
  8. Cook until all the vegetables are soft.
  9. Pure the soup to an even smooth texture.
  10. If you wish to have it thinner, add more vegetable bouillon or water.
  11. Season to taste with salt and pepper and possibly a small splash of agave.
  12. Garnish with soy yogurt and chopped herbs. We used coriander as we had it on hand.


This soup does not take long to make, however if you are in a big hurry, you can use roasted peppers in a jar.