Creamy Carrot and Red Bell Pepper Soup Recipe

Name: Creamy Carrot and Red Bell Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small Carrots; 1/2 Red bell pepper; 1 Onion; 1 tbsp Uncooked white rice; 1 Bay leaf; 500 ml Water; 2 cubes, or 2 teaspoons Soup stock cube, or granules; 300 ml Milk; 1 Parsley (for garnish); 1 dash Heavy cream; 1 Butter; 1 Salt and pepper

Servings: persons

3 small Carrots
1/2 Red bell pepper
1 Onion
1 tbsp Uncooked white rice
1 Bay leaf
500 ml Water
2 cubes, or 2 teaspoons Soup stock cube, or granules
300 ml Milk
1 Parsley (for garnish)
1 dash Heavy cream
1 Butter
1 Salt and pepper

1
Slice the carrots into quarter rounds.
2
Thinly slice the onion.
3
Remove the stem end and seeds from the red bell pepper and cut vertically into thin strips.
4
Heat butter in a pot, and saute the onion without scorching.
5
Add the rinsed rice, carrots and red bell pepper, and saute briefly.
6
Add the water, and once it comes to a boil, add the soup stock cubes (or granules) and bay leaf.
7
Simmer until the vegetables are tender, skimming off the scum.
8
Turn off the heat, take out the bay leaf, and leave to cool.
9
After the soup from Step 4 has cooled, transfer into a blender, and mix until it has turned into a paste.
10
Put it back into the pot, and turn on the heat.
11
When it starts to bubble, add the milk a little at a time.
12
Check the taste, and season with salt and pepper if needed.
13
Turn off the heat right before it comes to a boil.
14
Serve in a soup bowl, garnish with chopped parsley and heavy cream, and it's ready!
15
If using a small red bell pepper instead of big and thick one, use the whole pepper.

377

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.

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

You need 12 ingredients. The key ingredients include: 3 small Carrots, 1/2 Red bell pepper, 1 Onion, 1 tbsp Uncooked white rice, and more.

Yes, Creamy Carrot and Red Bell 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.

Creamy Carrot and Red Bell Pepper Soup

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