RED PEPPER-CARROT SOUP
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.
Provided by BB2011
Categories Peppers
Time 1h45m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Add 4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 25 minutes.
- Transfer carrot mixture to blender, add bell peppers, and puree until smooth. Stir in lemon juice. Garnish servings with bell pepper slices, if using.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Renata Malvessi
[email protected]This soup is a must-try for anyone who loves red peppers and carrots.
Lindani Kapenuka (SunSka Mnthwalo)
[email protected]★★★★
Jalake Sweet
[email protected]This soup is so creamy and flavorful. I love theRoasted red peppers and carrots.
BAS TV Quetta
[email protected]I've made this soup several times and it's always a hit. It's a great recipe to have on hand.
Gaming With RASHED
[email protected]This soup is perfect for a quick and easy lunch or dinner.
Hamzah Bouwens
[email protected]I'm not a big fan of red peppers, but I loved this soup. The carrots really balance out the flavor.
Majid Lhan
[email protected]This soup is a great way to get your kids to eat their vegetables.
Bukati bomboy
[email protected]I served this soup with a side of crusty bread. It was the perfect meal for a cold winter night.
Hassan Faqid
[email protected]I added a bit of cayenne pepper to give the soup a little kick. It was delicious!
Christopher Mayo
[email protected]This soup is so easy to make. I had it on the table in under 30 minutes.
Omshankar Mahara
[email protected]I love that this soup is vegan and gluten-free. It's a great option for people with dietary restrictions.
Yanusa Uzairu
[email protected]This soup is a great way to use up leftover roasted red peppers. It's also a healthy and delicious meal.
Deliverance Church
[email protected]★★★★
Sunlal Tamang
[email protected]I followed the recipe exactly and it turned out perfectly. Will definitely make it again!
Syco Castillo
[email protected]This is the best red pepper carrot soup I've ever had! So creamy and flavorful.
Amira Kondeh
[email protected]I've made this soup several times now, and it's always a hit with my family and friends.
Jafar Jaffree
[email protected]This soup is simply delicious! The combination of roasted red peppers and carrots creates a wonderfully sweet and savory flavor.