Carrot-and-Red-Pepper Soup Recipe

Name: Carrot-and-Red-Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 red bell pepper, diced; 2 cups diced onion; 1 pound carrots (about 7 medium), peeled and thinly sliced; 2 tablespoons white rice; Salt and freshly ground black pepper; 2 tablespoons chopped parsley; 3 tablespoons chopped fresh dill; Juice and zest from one orange; 6 cups Roasted-Vegetable Stock (recipe follows)

Servings: persons

2 tablespoons unsalted butter
1 red bell pepper, diced
2 cups diced onion
1 pound carrots (about 7 medium), peeled and thinly sliced
2 tablespoons white rice
Salt and freshly ground black pepper
2 tablespoons chopped parsley
3 tablespoons chopped fresh dill
Juice and zest from one orange
6 cups Roasted-Vegetable Stock (recipe follows)

1
Melt the butter in a large pot and add pepper, onion, carrots, rice and 1 teaspoon salt.
2
Cook over medium heat, covered, until onion is very soft, about 10 minutes.
3
Add a few grinds of pepper, the parsley, dill, orange juice, zest and the stock.
4
Bring to a boil, lower the heat and simmer, partially covered, until rice is cooked, about 25 minutes.
5
Cool briefly and puree all but 1 or 2 cups of the soup.
6
Return it to pot, reheat and season with salt and pepper.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 red bell pepper, diced, 2 cups diced onion, 1 pound carrots (about 7 medium), peeled and thinly sliced, and more.

Yes, Carrot-and-Red-Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot-and-Red-Pepper Soup

How did you like this recipe?

Frequently Asked Questions