Red Pepper Carrot Soup

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Total Time
55mins
Prep
15 mins
Cook
40 mins

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

Nutrition

Directions

  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. Place in a bowl, cover and let stand for 15 minutes. Peel and discard charred skin. Remove stem and seeds and set 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 zest, salt, herbs and pepper.
  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. Puree with a stick blender (or in batches in the blender). Serve hot.
Most Helpful

5 5

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!

5 5

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.