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In a large pot, heat the olive oil or butter over medium heat. Add onion, garlic, and carrot. Cook for 5–7 minutes, until soft and fragrant.
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2. Add the Peppers
Add the chopped yellow peppers and sauté for another 5 minutes, allowing them to soften and release their natural sweetness.
3. Simmer
Pour in the vegetable broth, season with salt and pepper, and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until all vegetables are tender.
4. Blend
Using an immersion blender or a countertop blender (in batches), blend the soup until completely smooth and velvety.
5. Add Cream
Return the soup to the pot and stir in the cream or coconut milk. Warm through, then adjust seasoning. Add lemon juice or a pinch of paprika if desired.
6. Serve
Ladle into bowls and garnish with herbs, a swirl of cream, or croutons for added texture.
🧑🍳 Tips & Variations
- Roast the peppers before adding for a deeper, smoky flavor.
- Add a pinch of cayenne or red pepper flakes for gentle heat.
- For extra richness, stir in a spoonful of cream cheese or Greek yogurt.
- Serve with crusty bread, grilled cheese, or a light salad for a complete meal.
🍋 Light, Lush, and Full of Flavor
This Creamy Yellow Pepper Soup isn’t just easy to make—it’s elegant, comforting, and packed with natural goodness. Whether you’re feeding a family or prepping lunch for the week, it’s a dish that brings warmth, color, and joy to your table with every spoonful.
Would you like a printable version of this recipe or tips on how to batch-freeze it for meal prep?
