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.
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Abu Abir
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the sweet red peppers and carrots.
Sarah Naluzze
[email protected]I'm always looking for new and exciting soup recipes. This one definitely fits the bill. It's unique, delicious, and easy to make.
Mariama Fofanah
[email protected]This soup is so flavorful and satisfying. It's the perfect comfort food for a cold winter day.
Kalyango Wahabadamz
[email protected]I love the vibrant color of this soup. It's so inviting and makes me want to eat it.
Asad Jomy
[email protected]This soup is so versatile. I've added different vegetables, spices, and even different types of beans. It always turns out great.
jovainne sheen baustista
[email protected]I made this soup in my slow cooker and it turned out perfectly. It was so easy and convenient.
Syed Abbas Ali Shah
[email protected]I'm a vegetarian and I love this soup. It's so hearty and flavorful, I never miss the meat.
Chukwuma Jennifer
[email protected]This is my go-to soup recipe when I'm feeling under the weather. It's always so comforting and healing.
Irene Gxwati
[email protected]I made this soup for a potluck and it was a huge hit. Everyone loved it! I even had people asking for the recipe.
Edonit Reqica
[email protected]This soup is a great way to use up leftover roasted red peppers. It's also a great make-ahead meal. I like to make a big batch on the weekend and then eat it throughout the week for lunch or dinner.
Lee-Ann Jambo
[email protected]I love this soup! It's so simple to make and always turns out great. I like to add a bit of chopped fresh cilantro at the end for an extra pop of flavor.
AKBAR AFGHAN
[email protected]This soup was easy to make and packed with flavor. I used homemade chicken broth instead of vegetable broth and it really made a difference. I'll be making this again for sure.
Madad Ali mohal
[email protected]I'm not usually a fan of carrot soup, but this recipe changed my mind. The red peppers added a nice sweetness and the carrots were perfectly tender. I served it with a dollop of sour cream and it was perfect.
Elijah Quinto (Nineworlds)
[email protected]This soup was a hit with my family! The colors were vibrant and the taste was delicious. I added a bit of extra cumin and paprika to give it a little more depth of flavor. Will definitely be making this again.