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Rainbow Carrot & Yellow Pepper Soup // JustineCelina.com


Looking for a simple, nourishing spring recipe? Try my Rainbow Carrot & Yellow Pepper Soup -- all you need is 10 simple ingredients, 1 hour to let the veggies roast in a single pan and a high powered blender (edible flower petals optional but always encouraged!)
Course Soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author Justine



  • 10 medium rainbow carrots
  • 4 yellow peppers
  • 1 head of garlic
  • 2 cups low sodium veggie broth
  • 1/2 can coconut milk
  • Salt & pepper
  • 2 tbsp olive oil
  • Dried rosemary
  • Crushed chill flakes (or red pepper flakes)
  • Fresh lemon juice


  • Edible flower petals
  • Drizzle of olive oil


  1. Preheat your oven to 375 °F. In the meantime, chop veggies into 1" cubes, adding them into a big bowl as you go. Chop the top off a head of garlic. Once you're finished chopping, add the veggies to a baking sheet, and the garlic to a corner.
  2. Season liberally with olive oil, salt and pepper, a pinch of crushed chili flakes and a sprinkling of rosemary. Stir the veggies around in the pan to ensure each piece is well coated with oil and seasonings. Ensure the head of garlic is well coated with oil and seasonings. Roast at 375 °F for 30 minutes.
  3. After the half an hour is up, stir and rotate the veggies. Then, put them back in to cook for another 30 minutes.
  4. After the last half an hour, the veggies should be done. Remove the baking sheet from the oven and allow to cool for about 10 minutes.
  5. Once cooled, squeeze the roasted garlic cloves out from the head onto the baking sheet. Add the contents of the baking sheet to your Vitamix (or similar) and add the coconut milk and veggie broth. Blend on high for a few minutes until completely smooth. Add the blended mixture to a large soup pot and turn on low heat.
  6. In a large pot, heat the soup through on low heat to allow all the flavours to marry together, stirring constantly. Taste and season as needed with salt and pepper. Mine was perfect without any additional seasoning.
  7. Once the soup is warmed through, serve immediately. Ladle into serving bowls or cups -- garnish with a drizzle of olive oil, a squeeze of fresh lemon juice and a scattering of edible flowers!

Recipe Notes

This soup also freezes very well if the recipe makes too much for you to eat all at once! I like to make big batches of things and freeze them so I always have something healthy on-hand for dinner. It comes in handy on those super busy days!