This soup has been my go-to soup all summer. Any time I was asked to bring a dish somewhere or anytime I entertained at home, I prepared this and it was met with great reviews. I’ve given the recipe out to so many people that I thought it only fitting that I post the recipe on the blog.
Cold soups have come a long way since the days when gazpacho was the only soup eaten cold. Now there are all kinds of veggie and even fruit soups enjoyed, mostly during the summer months.
This soup marries the sweet flavors of carrots, peppers and onion. The soup is blended up with a small amount of cannelini beans, which gives the soup a creamy texture (without any cream!). It’s perfect for a summer picnic or barbecue, as it can be made in advance and served straight from the fridge.
I usually drizzle a bit of olive oil over top, however, a dollop of yogurt is also nice (it gives the soup a slight bit of tang and makes it even creamier). I hope you make and enjoy it as much as I have.
Cold Roasted Pepper and Carrot Soup
- 2 Tbsp. Extra virgin olive oil plus more for drizzling
- 1 small sweet onion thinly sliced
- 4-6 large carrots peeled and coarsely chopped
- 2 cloves of garlic finely chopped
- 4 cups of chicken stock or water, if you’d prefer to keep it vegetarian
- ⅔ cup of cannellini beans drained and rinsed
- 1 12 ounce jar of roasted red peppers, drained
- 1 Tbsp. Apple cider vinegar
- ¾ tsp. Salt
In a large pot, heat the olive oil over medium heat. Add the onion and cook until the onion is translucent and soft, about 5 minutes.
Add the carrots and garlic. Cook, stirring often until the carrots are lightly golden, about 5 minutes.
Add the stock, beans, red peppers, vinegar and salt. Simmer for approximately 20 minutes, until the carrots are tender and the beans break down.
Purée the soup in the blender (or using an immersion blender) and then refrigerate until cold.
Season with salt and pepper, to taste, and drizzle with olive oil just before serving.
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