Nutritious Red Pepper Carrot Soup Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix carrots, red bell peppers, onion, garlic, paprika, cumin, salt, and pepper together in a bowl. Transfer to a rimmed baking sheet. Drizzle olive oil on top and toss.
• Roast in the preheated oven until tender, about 30 minutes.
• Bring vegetable broth, bay leaf, and oregano to a boil in a soup pot. Add roasted vegetables to the pot. Remove bay leaf and add red pepper. Simmer for 15 minutes.
• Blend soup with an immersion blender.
• Add apple cider vinegar to pureed soup. Serve with hot sauce.

Steps:

• Peel and chop the carrots and put in a blender with the ginger, turmeric, cayenne pepper, wholemeal bread, soured cream and vegetable stock. Blitz until smooth. Heat until piping hot. Swirl through some extra soured cream, or a sprinkling of cayenne, if you like.

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.

Steps:

• In a Dutch oven, saute red peppers, carrots, onions, celery and garlic in oil until tender. , Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender. , Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through.

Steps:

• Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic. Cook and stir the vegetables until soft, about 10 minutes. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil. Reduce heat, cover, and simmer until the rice and vegetables are tender, about 25 minutes. Remove from heat. and cool 30 minutes.
• Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches until smooth.

Steps:

• Cut the carrots lengthwise, or quarter them if you wish.
• Warm the olive oil in a large Dutch oven or heavy bottomed pot over medium heat. Add the carrots and turn them in the oil to coat. Season generously with salt. Add the garlic and 1 cup of water. Bring to a boil, then reduce the heat to a gentle simmer and cover the pan. Cook for about 10 minutes, until the carrots are just tender.
• Remove the lid, raise the heat, and let any remaining water cook away.
• Sprinkle the cumin, red pepper and paprika over the carrots and transfer them to an oven-proof serving dish. Serve hot or at room temperature. The carrots may be left at room temperature for 2 to 3 hours, or refrigerated and brought to room temperature, before reheating in a 400-degree oven for 10 minutes.

Steps:

• Broil red pepper 4 in. from the heat until skin is blistered, about 6 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel and discard charred skin. Remove stem and seeds; set pepper aside., In a large saucepan, cook the carrots, onion and rice in butter until onion is tender. Stir in the broth, water, orange juice, dill, orange zest, salt, marjoram, thyme, rosemary, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are tender. Cool for 10 minutes. , In a blender, puree carrot mixture and roasted pepper in small batches. Return to the pan; heat through.