May's Produce: Roasted Carrot and Pepper Soup, Serve Hot or Cold!

Posted by Madelaine Oke on

Roasted Carrot and Pepper soup

Prep time


Cook time





  • 4 large carrots, peeled and chopped
  • 2 bell peppers, seeded and chopped
  • 2 tablespoons Arlotta Olive Oil
  • Salt and pepper to taste
  • 4 cups vegetable or chicken broth
  • Arlotta Balsamic Vinegar for drizzling (optional)


  1. Preheat your oven to 400°F (200°C).
  2. Place the chopped carrots and bell peppers on a baking sheet.
  3. Drizzle with Arlotta Olive Oil and season with salt and pepper. Toss to coat.
  4. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and caramelized.
  5. Transfer the roasted vegetables to a pot and add the broth.
  6. Bring to a simmer and cook for 10 minutes.
  7. Use an immersion blender or transfer the soup to a blender and blend until smooth.
  8. Serve cold, or hot! Drizzled with Arlotta Balsamic Vinegar if desired.

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