Roasted Red Pepper and Carrot Soup - Moroccan Inspired

Roasted Red Pepper and Carrot Soup - Moroccan Inspired


  • 2 large red bell peppers, seeded and cut into cubes
  • 4 large carrots, washed and cut into cubes
  • 1 leek, washed and cut into cubes
  • 2 Tbsp. olive oil
  • 1/2 tsp. Bailan Moroccan Roasted Vegetable Seasoning
  • 3 cups low sodium vegetable broth
  • 1/2 cup Greek yogurt
  • Salt as needed
  • fresh herbs for serving


How To

  • Preheat oven to 400 degrees.
  • Mix carrots, 1 tablespoon of olive oil, Bailan Moroccan Roasted Vegetable, and salt.
  • Roast carrot mixture for 10 minutes.
  • Mix the bell pepper and leek in the same bowl with the remaining 1 tablespoon of olive oil.
  • Add bell peppers to carrots and roast for another 25–30 minutes until the vegetables are tender.
  • Remove from the oven and let cool for 5-7 minutes.
  • Transfer the roasted vegetables to a blender or pot if using a hand blender. Add 2 cups of vegetable broth and puree for 2–3 minutes until the soup is smooth.
  • Add the remaining 1 cup of vegetable broth as needed to reach desired consistency. Season to taste with salt and cook for 5 minutes, stirring continuously.
  • Serve hot, and top each serving with a dollop of Greek yogurt and fresh snipped herbs.



Back to recipes