Recipe: Roasted Tomato, Red Bell Pepper, Chilli And Turmeric Soup


"Again with the turmeric, Laura? You have 2 recipes using it already, you sick woman!" Yes, I am sick. And crazy obsessed with turmeric. But leaving my disease aside, this soup is inspired by the new "Raw. Vegan. Not Gross." episode on the Tastemade channel. I just knew I had to make my version of it. Topped with my homemade yogurt, some chilli flakes and some whole wheat toast, this soup is the bomb, my friend.


  • 4 Tomatoes
  • 2 Red bell peppers
  • 1 Yellow onion (or any onion you fancy, really)
  • 5 cloves Garlic, minced (or to taste, you don't need to put as much)
  • about 4-5 tbsp Olive oil
  • Chilli flakes, to taste
  • about 2 tsp Dried rosemary (or fresh, to taste)
  • 1 tsp Ground turmeric
  • Salt and pepper, to taste
  • 1 Lime, just the juice (or lemon)
Prep your veggies

Step 1

Prep Your Veggies

Preheat your oven to 205ºC (400ºF). Cut your tomatoes and your onion in quarters, your bell peppers in half and lay them on a baking sheet.

Season the veggies

Step 2

Season The Veggies

Add your olive oil, garlic, chilli flakes, rosemary and your salt and pepper. Give it a good mix with your hands, or a spatula.

Roasting time

Step 3

Roasting Time

Roast your veggies for about 30 minutes, or until they're beautifully soft and caramelized.

Blend it up

Step 4

Blend It Up

Place your roasted veggies in a blender, along with the turmeric and the lime juice. Give it a nice blend, and if you think it's too thick for your liking, add a little bit of water.


Step 5


When it's silky smooth like this, you can serve it! This recipe makes a pretty small batch, but you can absolutely double or triple it up, if you're so inclined. ps: This soup is even better the next day, straight out of the fridge. Just saying.

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