Carrot-and-Red-Pepper Soup
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) ⓘ
Instructions
- Melt the butter in a large pot and add pepper, onion, carrots, rice and 1 teaspoon salt.
- Cook over medium heat, covered, until onion is very soft, about 10 minutes.
- Add a few grinds of pepper, the parsley, dill, orange juice, zest and the stock.
- Bring to a boil, lower the heat and simmer, partially covered, until rice is cooked, about 25 minutes.
- Cool briefly and puree all but 1 or 2 cups of the soup.
- Return it to pot, reheat and season with salt and pepper.
Nutrition & Diet Analysis (per serving)
521
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).