Red Pepper Carrot Soup Recipe

Name: Red Pepper Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper; 1 lb carrot, sliced; 1 medium onion, chopped; 2 tablespoons uncooked long grain rice; 2 tablespoons butter; 2 (14 1/2 ounce) cans chicken broth; 2 cups water; ⅓ cup orange juice; 4 ½ teaspoons fresh dill; 2 teaspoons orange zest; ½ teaspoon salt; ½ teaspoon marjoram; ½ teaspoon rosemary; ½ teaspoon thyme; ½ teaspoon sage; ¼ teaspoon black pepper

Servings: persons

1 red bell pepper
1 lb carrot, sliced
1 medium onion, chopped
2 tablespoons uncooked long grain rice
2 tablespoons butter
2 (14 1/2 ounce) cans chicken broth
2 cups water
⅓ cup orange juice
4 ½ teaspoons fresh dill
2 teaspoons orange zest
½ teaspoon salt
½ teaspoon marjoram
½ teaspoon rosemary
½ teaspoon thyme
½ teaspoon sage
¼ teaspoon black pepper

1
Broil red pepper 4 inches from heat until skin is blistered; about 6 minutes.
2
Rotate 1/4 turn and broil until all sides are blistered.
3
Place in a bowl, cover and let stand for 15 minutes.
4
Peel and discard charred skin.
5
Remove stem and seeds and set aside.
6
In a large saucepan, cook the carrots, onion and rice in butter until onion is tender.
7
Stir in the broth, water, orange juice, dill, orange zest, salt, herbs and pepper.
8
Bring to a boil.
9
Reduce heat; cover and simmer for 20-25 minutes or until carrot and rice are tender.
10
Cool for 10 minutes.
11
Puree with a stick blender (or in batches in the blender).
12
Serve hot.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 red bell pepper, 1 lb carrot, sliced, 1 medium onion, chopped, 2 tablespoons uncooked long grain rice, and more.

Yes, Red Pepper Carrot 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.

That's it — enjoy your meal!

Red Pepper Carrot Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions