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Nourishing Bell Pepper and Carrot Soup


  • 2 large org7anic bell peppers (I used the red variety, but yellow and green work as well)
  • 6-7 large organic carrots
  • 1 cup veggie stock
  • 1 cup coconut milk lite or full fat
  • 2 scoops Vital Proteins collagen 
  • 1/4 cup nutritional yeast
  • 1/2 tsp turmeric powder
  • 1/2 tsp curry powder
  • Sea salt and black pepper to taste


  • Wash and chop your bell peppers and carrots into bite-sized pieces. Remove the outer layer from your onion and chop it into thin slices.
  • In a large pot over medium heat, add 6-8 cups of water and boil. Once the water is boiling, add in your chopped peppers, carrots, and onion. Turn the heat down to medium and let the veggies simmer.
  • After 10-15 minutes, the veggies should be soft (you should be able to stick a fork through them). Carefully drain the veggies in a colander.
  • Add the veggies, veggie stock, and coconut milk to a high-powered blender. Blend until the veggies are puréed, but not completely smooth.
  • Add your seasonings / spices to the blender and blend for 10 seconds. Taste and add more broth, sea salt, etc.
  • Pour the soup into a bowl and top with hemp seeds, toasted walnuts, croutons, etc.
  • Store the remaining soup in the fridge, covered, for a few days.


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