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What sort of garnish on a carrot roasted red pepper soup?

I'm not good at guessing this, but I don't prefer to garnish as suggested. It needs a cooling element.
This creamy vegan roasted red pepper carrot soup is quick and easy to make (just 10 ingredients) and so comforting! With a slight kick from harissa and creaminess from potatoes, it's well balanced and perfect for eating with grilled cheese or crusty bread.
2 tbsp olive oil
1 yellow onion, diced
1 1/2 cups diced Yukon gold potatoes (about 2 medium potatoes, peeled)
1 1/2 cups diced carrots (about 5 carrots)
16 oz jar roasted red pepper (drained)
1 1/4 tsp salt
Pepper to taste
1/4 cup tomato paste
2 tsp harissa seasoning blend*
1 1/2 tsp smoked paprika
4 cups vegetable broth
Add olive oil to a soup pot over medium heat. Once heated, add onion and sauté for 5-7 minutes, until softened. Add carrots and potatoes and continue cooking for 5 minutes.
Add roasted red pepper, salt, pepper, harissa, smoked paprika and tomato paste and stir well to coat vegetables. Add vegetable broth. Bring to a boil, then reduce heat, cover and simmer for 25-30 minutes, until the potatoes are fork tender.
Transfer the soup to a heat-safe blender. Blend until smooth and creamy. You can also use an immersion blender for this. If your blender is small, you may need to blend in two batches.
Pour into bowl and garnish with olive oil, pepper and fresh herbs. Serve warm.

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