Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Red Pepper Carrot Soup Recipe
    Lost? Site Map

    Red Pepper Carrot Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    dicentra's Note:

    This is from TOH. This looks so unusual. I love having soup on rainy fall evenings and this looks like one that is perfect for that. I will probably used jarred roasted red peppers and skip the first step. I bet this would freeze well too.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Broil red pepper 4 inches from heat until skin is blistered; about 6 minutes. Rotate 1/4 turn and broil until all sides are blistered.
    2. 2
      Place in a bowl, cover and let stand for 15 minutes. Peel and discard charred skin. Remove stem and seeds and set aside.
    3. 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 zest, salt, herbs and pepper.
    4. 4
      Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrot and rice are tender. Cool for 10 minutes.
    5. 5
      Puree with a stick blender (or in batches in the blender). Serve hot.

    Ratings & Reviews:

    • on February 06, 2010


      Wow is this great! Would recommend adding the orange juice and zest gradually to achieve a taste that appeals to you. Was a bit overpowering the first time I tried this recipe. Scaled it back and it was perfect (for us). Also added a few TBs sugar. Wanted a cream soup and adding heavy cream to the finished product was wonderful. Simmered it longer so it was reduced by half (approx 1 hr). Took it to my nursing job and had to print the recipe for several co-workers. Will be posting a picture. A really unique and TASTY soup--try it, you'll be glad you did!! THANKS FOR POSTING!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 05, 2007


      This is fabulous! I used olive oil instead of butter & vegetable stock so it was vegan! I also cheated a smidge & used jarred roasted red peppers (make sure they're in water not vinegar)Wonderfully velvety texture. Made for ZWT3 A-Waltzing Matilda Challenge.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Red Pepper Carrot Soup

    Serving Size: 1 (546 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 184.0
    Calories from Fat 67
    Total Fat 7.4 g
    Saturated Fat 4.0 g
    Cholesterol 15.2 mg
    Sodium 1106.3 mg
    Total Carbohydrate 23.5 g
    Dietary Fiber 4.5 g
    Sugars 9.9 g
    Protein 6.6 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes