Roasted red pepper and carrot soup

This is one of my favourite soups. It so comforting on a cold winter night and the addition of chilli adds a warming feeling. Not only is the soup delicious but it is also very nutritious! The red pepper and carrots give the soup a gorgeous rich red colour. The best part is that these two ingredients are both FODMAP free!


  • 3 red peppers
  • 5 medium sized carrots
  • 100g common cabbage
  • 1/2 red chilli pepper
  • 1L of low FODMAP vegetable stock ( I used Massels)
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin seeds
  • 1 tablespoon garlic infused oil
  • 1 teaspoon onion replacer powder ( I used the FreeFod brand)
  • salt and pepper to taste


  1. Preheat oven to 200C.
  2. Cut red pepper in half and deseed.
  3. Roast red peppers for 20-30 minutes or until skin of the peppers is blistered.
  4. Whilst the peppers are roasting, chop the chilli, carrots and cabbage.
  5. Heat the oil in a pot. Add the chilli and cumin seeds.
  6. Add the carrots and cabbage and fry for a few minutes.
  7. Add the smoked paprika and onion powder replacer.
  8. Add the vegetable stock.
  9. Remove the skin from the red peppers and add to the soup.
  10. Simmer for 30 minutes.
  11. Blend with a hand blender until smooth.
  12. Taste a season with salt and pepper to your taste.
  13. Serve with a slice of crusty sourdough bread.

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