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    Home » Recipes » Soups/Salads

    Red Vegetable Soup (Vegan)

    May 1, 2017 By Monika Last Updated May 24, 2021 22 Comments

    Jump to Recipe

    This delicious creamy red vegetable soup is incredibly nutritious, gluten free, vegan and ready in only 30 minutes.

    Creamy red vegetable soup in white bowl with sweet potato, carrot, tomato and pot in background.

    This deliciously warming red vegetable soup is light yet satisfying and creamy and bursting with nutritious ingredients.

    Soup is one of those fantastic, simple dishes that can be made using a huge range of ingredients.  We are likely to have enough ingredients in our fridge and/or cupboard at any given time to be able to make a decent soup.

    This red vegetable soup came about because I happened to have all the ingredients in my fridge.  Apart from the lentils, which came from the cupboard.  What struck me was that most of them were red.  So this recipe really named itself.  My only job was to cook it.

    The combination of sweet (carrot and sweet potato) and sour (tomato) ingredients creates a flavourful and rich tasting dish.  You can add plenty of black pepper (or try a bit of cayenne) for extra heat.  I also used a handful of red lentils.  In addition to keeping with the 'red' theme they also add more substance to this soup.  So it's filling while still being healthy.

    If you like this red vegetable soup you might also like creamy tomato lentil soup.

    Creamy red soup in white bowl on white plate, with tomato, sweet potato, carrots and soup pot in background.

    Red vegetables are nutritious

    We know that green vegetables are super rich in vitamins and minerals essential in our diet.  But all vegetables are healthy and all contain different nutritional benefits.

    For example, tomatoes contain a large amount of beneficial lycopene, while carrots and sweet potatoes are rich in beta-carotene.  In short, this red vegetable soup is full of goodness!  It's also naturally vegan and gluten free.

    How to make red vegetable soup: step-by-step

    1.In a large pot heat up 2 tablespoons of oil, add the bay leaf, garlic, onion and lentils and cook gently for about 3 minutes stirring often.

    Red lentils, chopped onion and bay leaf in large pot with spoon.

    2. Add the chopped carrot, tomato, pepper and sweet potato and cook for 3 more minutes stirring often.

    Chopped sweet potato, carrot and red pepper in large pot with spoon.

    3. Pour in the vegetable stock, add pepper to taste, cover and bring to the boil then simmer for about 20 minutes or until the vegetables are fully cooked.

    Chopped sweet potato, red pepper and carrot with stock in large pot with spoon.

    4. Remove from the heat, discard the bay leaf and puree the soup until smooth. Adjust the seasoning and add a splash more water if needed and serve.

    Partly pureed red vegetable soup in large pot with stick blender end piece.

    Top tips

    • Thickness: If the soup is too thick just add a bit more water after you've pureed it.
    • Seasoning: Do not add any salt until the soup has been pureed (you may not need to add any).
    • Serving suggestions: Use freshly chopped cilantro/parsley, sunflower or pumpkin seeds to create a bit of contrast, add freshness and crunch to this soup (though it's delicious on its own too). Serve with a knob of butter, dollop of yogurt or splash of cream (if you don't need it to be vegan). Enjoy with croutons.
    • Storing: Leftovers can be refrigerated for up to 4 days. If the soup thickens add a drop of water.
    • Freeze individual portions for up to 3 months.

    More creamy vegan soup recipes

    • Easy Zucchini Soup (Vegan, Low Fat)
    • Creamy Beet Soup with Fennel
    • Roasted Red Pepper Tomato Soup with Basil Drizzle

    Check out also this collection of over 12 creamy vegan soups.

    Side view of creamy red soup in white bowl with spoon on top of white plate, with vegetables in background.

    Keep in touch!

    If you make this red vegetable soup recipe I'd love to know how it turned out for you. Did you add more vegetables into the pot? Let me know in the comments below, thanks:)

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Creamy red vegetable soup in white bowl with sweet potato, carrot, tomato and pot in background.

    Red Vegetable Soup (Vegan)

    This delicious red vegetable soup is incredibly nutritious, gluten free, vegan and ready in just over 30 minutes.
    No ratings yet
    Print Pin Rate
    Course: Lunch, Soup
    Cuisine: gluten free, vegan
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6 servings
    Calories: 127kcal
    Author: Monika Dabrowski

    Ingredients

    • 1 medium red bell pepper deseeded, roughly chopped
    • 1 small/medium sweet potato peeled, chopped
    • 1 medium carrot peeled, chopped
    • 1 large tomato chopped
    • 1 red onion chopped
    • ⅓ cup (70 g) red split lentils rinsed
    • 1-2 garlic cloves finely chopped
    • 1 bay leaf
    • 2 tablespoons olive oil
    • 2⅛ cups (500 ml) vegetable stock hot, adjust the amount to your taste
    • Pepper to taste

    Instructions

    • In a large pot heat up the oil, add the bay leaf, garlic, onion and lentils, stir and cook gently for a couple of minutes stirring often.
    • Add the carrot, sweet potato, pepper, tomato, stir and cook for 2-3 more minutes stirring often. Add the hot vegetable stock, stir, cover and bring to the boil then lower the heat to a simmer and cook, covered, for about 20 minutes.
    • Remove from the heat, discard the bay leaf and puree the soup. Add a splash of water and adjust the seasoning if necessary and serve.

    Notes

    • Thickness: If the soup is too thick just add a bit more water after you've pureed it.
    • Seasoning: Do not add any salt until the soup has been pureed (you may not need to add any).
    • Serving suggestions: Use freshly chopped cilantro/parsley, sunflower or pumpkin seeds to create a bit of contrast, add freshness and crunch to this soup (though it's delicious on its own too). Serve with a knob of butter, dollop of yogurt or splash of cream (if you don't need it to be vegan). Enjoy with croutons.
    • Storing: Leftovers can be refrigerated for up to 4 days. If the soup thickens add a drop of water.
    • Freeze individual portions for up to 3 months.

    Nutrition

    Serving: 1serving | Calories: 127kcal | Carbohydrates: 17g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 356mg | Potassium: 334mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5742IU | Vitamin C: 31mg | Calcium: 23mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    539 shares

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    1. Angie | Fiesta Friday says

      May 12, 2017 at 2:42 am

      Beautiful! Thanks for cohosting!

      Reply
      • Monika says

        May 12, 2017 at 6:19 am

        You are welcome, it's a pleasure:)

        Reply
    2. Jac -Tinned Tomatoes (@tinnedtoms) says

      May 08, 2017 at 9:00 pm

      That's one gorgeous bowl of soup and beautiful photos. Thanks for submitting it to Meat Free Mondays. I'm featuring your recipe this week and the roundup is now live. Right now for some sharing!

      Reply
      • Monika says

        May 09, 2017 at 7:30 am

        Thank you Jac! The roundup looks great, as usual, lovely colourful vegetarian dishes. Shared it everywhere:)

        Reply
    3. Kirsty Hijacked By Twins says

      May 08, 2017 at 12:18 pm

      I love a good soup and especially with so many of my favourite vegetables! Thank you for sharing with #CookBlogShare x

      Reply
      • Monika says

        May 08, 2017 at 12:55 pm

        Thank you Kirsty! Glad you like the recipe:)

        Reply
    4. Jhuls says

      May 06, 2017 at 1:57 pm

      This soup looks so delish! Thanks for hosting, Monika!

      Reply
      • Monika says

        May 06, 2017 at 2:30 pm

        Thank you! It's a pleasure:)

        Reply
    5. Sue says

      May 05, 2017 at 2:57 pm

      Hi Monika, what beautiful photographs of this soup!!

      Reply
      • Monika says

        May 05, 2017 at 3:13 pm

        Thank you! It's the colour of the soup that deserves most credit rather than my photography skills:)

        Reply
    6. taoallergymummy says

      May 05, 2017 at 1:08 pm

      This looks delicious! #cookblogshare

      Reply
      • Monika says

        May 05, 2017 at 1:48 pm

        Thank you:)

        Reply
    7. applytofaceblog says

      May 04, 2017 at 11:02 am

      This soup looks amazing and the photos make me feel I can actually taste it!Great recipe,I love those flavours.x

      Reply
      • Monika says

        May 04, 2017 at 9:47 pm

        Thank you! Glad you like the recipe:)

        Reply
    8. Jacqui Bellefontaine says

      May 04, 2017 at 10:07 am

      Must be this cold snap that has us both thinking along the same lines this week Soup! I can't wait to try this one it sounds delicious.

      Reply
      • Monika says

        May 04, 2017 at 9:42 pm

        Thanks! That must be it! Haven't seen your soup yet! Going over to see what soup you've made:)

        Reply
    9. Alison's Allspice says

      May 02, 2017 at 6:54 pm

      This looks like a delicious soup, I love garam masala! I also love it when a recipe name is obvious and easy! Thanks!

      Reply
      • Monika says

        May 03, 2017 at 7:14 am

        Thank you! This soup was really interesting, my kids loved it which means it was a success:)

        Reply
    10. Balvinder says

      May 02, 2017 at 2:41 pm

      Beautiful soup, color and ingredients 🙂 It contains few of my favorite things and I love garnishing my soup with seeds.

      Reply
      • Monika says

        May 03, 2017 at 7:15 am

        Thank you Balvinder! This soup unanimously got thumbs up from my husband and kids:)

        Reply
    11. Sarah James @ Tales From The Kitchen Shed says

      May 02, 2017 at 11:21 am

      Your soup looks delicious Monika, so full of flavour, no wonder there isn't a need for a stock cube. I like the idea of adding the sun dried tomatoes and spicing your soup with garam masala, pinning to try later x

      Reply
      • Monika says

        May 03, 2017 at 7:18 am

        Thank you Sarah! This soup made me really happy, it was really fun to cook with beautiful red vegetables:)

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me →

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