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

    Red Pepper-Carrot Soup. Photo by BB2011

    1/1 Photo of Red Pepper-Carrot Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    10 mins

    1 hrs 35 mins

    BB2011's Note:

    From Vegetarian Times February 2010. This soup boasts a smooth texture and a deep, rich flavor that comes from slow-roasting bell peppers. It's also high in beta-carotene and lycopene, two antioxidants that may help prevent cardiovascular disease. Nutrition facts: 101 cal, 2g protein, 5g fat, 14g carb, 0mg cholesterol, 418mg sodium, 2.5g fiber, 6g sugar.

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    Ingredients:

    Serves: 6

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F Place bell peppers on baking sheet, and roast 1 hour, or until skin is wrinkled and blackened all over, turning peppers occasionally with tongs. Transfer to bowl, and cover with plastic wrap 10 minutes to steam. When peppers are cool enough to handle, rub off blackened peel, and remove seeds.
    2. 2
      Heat oil in 2-qt saucepan over medium heat. Add curry powder and bay leaf, and stir 10 seconds. Add onion, carrots, garlic, and salt. Cover, and cook 10 minutes, or until onion is translucent.
    3. 3
      Add 4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 25 minutes.
    4. 4
      Transfer carrot mixture to blender, add bell peppers, and puree until smooth. Stir in lemon juice. Garnish servings with bell pepper slices, if using.

    Ratings & Reviews:

    • on March 10, 2014

      45

      I made just a couple of changes to this soup based on some comments I read on a different site that had this recipe. I used vegetable broth in place of water and only 3 cups instead of 4. I also added more curry powder than called for.<br/>This was a nice thick rich soup and tasted even better when I drizzled a little olive oil on my serving. <br/>Very nice, I would recommend this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 04, 2012

      45

      Yummy! I modified it 2 ways - first, added a bit of chili pepper oil for a bit of kick and flavor; second, left the skins on the pepper - more smoky flavor that way. Cheers!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2010

      55

      It is really delicious! Just a little suggstion; amount lemon juice can be increased. Thanks a lot!

      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 (116 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 81.2
     
    Calories from Fat 43
    53%
    Total Fat 4.7 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 407.9 mg
    16%
    Total Carbohydrate 9.0 g
    3%
    Dietary Fiber 2.3 g
    9%
    Sugars 4.6 g
    18%
    Protein 1.2 g
    2%

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