Red Pepper Carrot Soup
Red Pepper Carrot Soup is a soup that serves 4. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 165 calories, 3g of protein, and 7g of fat per serving. For $1.24 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe from Taste of Home has 15 fans. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. It can be enjoyed any time, but it is especially good for Winter. A mixture of dried marjoram, carrots, fresh dill, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a solid spoonacular score of 53%. Try Red Pepper-Carrot Soup, Red Bell Pepper Carrot Soup, and Roasted Carrot and Red Pepper Peanut Soup (vegan, gluten-free, soy-free) for similar recipes.
Servings: 4
Preparation duration: 40 minutes
Cooking duration: 40 minutes
Ingredients:
2 tablespoons butter
1 pound carrots, sliced
2 cans (14-1/2 ounces each) chicken broth
1/2 teaspoon each dried marjoram, thyme and rosemary, crushed
4-1/2 teaspoons snipped fresh dill
2 tablespoons uncooked long grain rice
1 medium onion, chopped
1/3 cup orange juice
2 teaspoons grated orange peel
1/4 teaspoon pepper
1 medium sweet red pepper
1/2 teaspoon rubbed sage
1/2 teaspoon salt
2 cups water
Equipment:
tongs
bowl
sauce pan
blender
frying pan
Cooking instruction summary:
Directions Broil red pepper 4 in. from the heat until skin is blistered, about 6 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel and discard charred skin. Remove stem and seeds; set pepper aside. In a large saucepan, cook the carrots, onion and rice in butter until onion is tender. Stir in the broth, water, orange juice, dill, orange peel, salt, marjoram, thyme, rosemary, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are tender. Cool for 10 minutes. In a blender, puree carrot mixture and roasted pepper in small batches. Return to the pan; heat through. Yield: 4 servings. Originally published as Red Pepper Carrot Soup in Taste of HomeFebruary/March 2006, p40 Nutritional Facts 1 serving (1-1/2 cups) equals 162 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 802 mg sodium, 25 g carbohydrate, 5 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Broil red pepper 4 in. from the heat until skin is blistered, about 6 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel and discard charred skin.
2. Remove stem and seeds; set pepper aside.
3. In a large saucepan, cook the carrots, onion and rice in butter until onion is tender. Stir in the broth, water, orange juice, dill, orange peel, salt, marjoram, thyme, rosemary, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are tender. Cool for 10 minutes.
4. In a blender, puree carrot mixture and roasted pepper in small batches. Return to the pan; heat through.
Nutrition Information:
covered percent of daily need
