Red Pepper Carrot Soup

READY IN: 55mins
Recipe by dicentra

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.

Top Review by msbolle

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!

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.

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