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    You are in: Home / Recipes / Red Pepper Carrot Soup Recipe
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    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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

      55

      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

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    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
    36%
    Total Fat 7.4 g
    11%
    Saturated Fat 4.0 g
    20%
    Cholesterol 15.2 mg
    5%
    Sodium 1106.3 mg
    46%
    Total Carbohydrate 23.5 g
    7%
    Dietary Fiber 4.5 g
    18%
    Sugars 9.9 g
    39%
    Protein 6.6 g
    13%

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