Roasted Orange and Bell Pepper Soup

Submitted by chelseas

"Make this up to two days ahead and chill to really meld the flavors."

 

• Ready In: 1hr 20mins
• Ingredients: 12
• Serves: 2

ingredients

• 1 large navel orange
• 1 large yellow pepper
• 2 teaspoons margarine
• 1⁄2 cup chopped onion
• 1⁄3 cup grated carrot
• 1 1⁄2 teaspoons all-purpose flour
• 1 cup fat-free chicken broth
• 1⁄2 cup 1% low-fat milk
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄8 teaspoon paprika
• quartered orange slice (optional)

directions

1. Cut orange in half crosswise; slice about 1/4 inche from bottom of each half so they will sit flat. Cut bell pepper in half lengthwise; discard seeds and membranes.
2. Place orange halves, cut side up, and pepper halves, skin side up, on a foil-lined baking sheet; flatten peppers with hand.
3. Broil 15 minutes or until blackened.
4. Place pepper halves in a ziplock bag; seal. Let stand 20 minutes; peel. Squeeze juice from orange over a bowl to equal 1/4 cup; discard oranges. Place peppers and orange juice in a food processor or blender; set aside.
5. Heat margarine in a small saucepan over medium heat. Add onion and carrot; sauté 12 minutes or until carrot is tender. Add onion mixture to food processor; process until smooth.
6. Combine flour, broth, and milk in a saucepan; stir with a whisk until blended. Place over medium heat and bring to boil.
7. Reduce heat; add pepper mixture, salt, pepper, and paprika; simmer 10 minutes, stirring occasionally. Garnish with oranges if desired.