Winter is here, and what better way to beat the chill than with some hearty, nutritious root vegetable soups? This Roasted Carrot and Pepper Soup celebrates the goodness of carrots and peppers with the slightly smoky hint of rose harissa. It will offer a flavourful journey for your taste buds. Best of all this soup is Vegan so suitable for many.
Whether you are a vegan enthusiast or simply seeking a wholesome meal, this soup is sure to
become your go-to comfort food this season. Both of these soups promise an explosion of flavours and warmth in every spoonful.

How to make Roasted Carrot Soup
The Carrot soup can be made without the peppers but I love to add in extra goodness to my soups and I had these peppers in the fridge so incorporated them to the soup.
You can skip the peppers, just add in 2 more carrots. I have used a mixed selection of peppers. You can opt just for red peppers. Try not to use Green Peppers cause they do not contain the sweetness the others do.
Start by roasting your vegetables. This brings out the sweetness of the vegetables. Once the vegetables are roasted, blend them with some coconut milk. Coconut milk pairs well with Harissa and gives this Vegan soup a creamy texture.
For that extra layer of flavour, heat a pan and add some oil. Sizzle some cumin seeds with some Harissa paste before adding in the blended soup mixture.
Cook and serve with a squeeze of lemon and garlic butter toast.





What can I use instead of Harissa
Harissa is a North African paste. I love using the Belazu Harissa paste for many dishes. Its punchy flavour elevates this Roasted Carrot Soup and the Rose in it adds in a subtle floral note and mellows the heat.
If you cannot find Harissa, you can swap it for Gochujang, Garam Masala or Sriracha. To this add a tiny amount of rose water (optional).
Can I use another Root Vegetable for this soup
Other root vegetables would work in this soup. You can use Parsnip instead of carrot. You can also use Swede for this recipe. Harissa works well with these ingredients and peppers mix well with them too.
Rose Harissa Carrot & Pepper Soup
Ingredients
- 3 peeled and chopped medium carrots
- 3 baby peppers red, orange, or yellow
- 1 small peeled red onion
- Slice of ginger peel on – around 1 tsp
- 2 tbsps olive oil
- 2 tbsps Rose Harissa
- 6 garlic cloves skin on
- 300 ml coconut milk
- 1 vegetarian stock cube
- Handful of coriander
- 2 tablespoons lemon juice
- 1 tsp cumin seeds
- 1 tbsp olive oil
Instructions
- Combine carrots, peppers, onion, ginger, olive oil, salt, and 1 tbsp of harissa in a bowl. Roast on a baking tray at 180°C for 30 minutes.
- Once cooled, blend the roasted vegetables with coconut milk, a vegetable stock cube, and coriander.
- In a pan, heat olive oil, add cumin seeds, sizzle for 30 seconds, then add the remaining harissa and cook for another 30 seconds.
- Pour in the blended soup, add lemon juice, mix, and simmer.
- Serve with garlic-buttered toast for a delightful meal.
This recipe is a great way to use up those vegetables in your fridge. Root Vegetable Soups are comforting and easy to make too. Another favourite winter soup recipe I have is the Garlic Bread Bowl Soup.
[…] more root vegetable recipes? How about a Harissa Carrot Soup? Another one for the chilly […]