RED PEPPER CARROT SOUP
This colorful soup is a tasty way to have a serving of vegetables without a lot of fat. Even my discerning teenagers lap it up happily.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 162 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 802mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 5g fiber), Protein 3g protein.
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.
ROASTED RED-PEPPER SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.
- Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.
ROASTED RED PEPPER SOUP
Really tasty soup. Delicious and warming on a cold autumn day.
Provided by daisydoo40
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Remove the seeds from the peppers and cut into quarters. Place them on a baking tray and and lightly brush with olive oil. Season with salt and pepper and place them into the oven for 6-8mins at 180C, until the skins just start to look charred.
- Place the water and stock cube in a saucepan. Add the chopped carrots, celery, onion and garlic. Bring to the boil and cook for 5 mins. Turn down the heat to a gentle simmer for 15 to 20 minutes until the chopped vegetables become tender.
- Remove the peppers from the oven and when cool enough to handle, put them into a sealed plastic bag and let them cool. Once they have cooled, remove from the bag and peel off the charred skin. Chop the flesh into small pieces and add to the saucepan along with the tinned tomatoes.
- Simmer for a further 10 minutes. Remove from the heat and and add the fresh basil. Whizz everything together with a hand held blender, taste and check for seasoning.
- Serve with a drizzle of olive oil or splash of cream.
VEGAN ROASTED RED PEPPER AND CARROT SOUP
Try this easy and delicious vegan carrot soup recipe! Great for a cold winter day!
Provided by Connie Yiu
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 148.1 calories, Carbohydrate 24.4 g, Fat 4.7 g, Fiber 6.4 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 574 mg, Sugar 12.3 g
CARROT-AND-RED-PEPPER SOUP
Provided by Molly O'Neill
Categories easy, lunch, soups and stews, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- 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 Facts : @context http, Calories 120, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 425 milligrams, Sugar 9 grams, TransFat 0 grams
RED PEPPER SOUP
While I don't have scientific proof of it, Red Pepper Soup works for me as a head cold remedy! It is a good gift to take when visiting a sick friend, too. For a pretty touch, top the soup with grated cheese and parsley. We enjoy it with jalapeno cheese buns. You can also serve it with warm garlic bread. -Barb Nelson, Victoria, British Columbia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 962mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
ROASTED RED PEPPER AND CRAB SOUP
Although this is not a typical traditional holiday recipe, it has become a Christmas day buffet favorite in our family. Several years ago, we decided to forgo our traditional big sit-down dinner for a buffet because of everyone's increasingly different visiting/family obligations on that day. Everyone could eat whenever or if they chose to. I'd had this soup, which I loved, at several different restaurants over time. Through trial and error, I came up with my own recipe, which has been a hit. I serve it with a dollop of creme fraiche.
Provided by Gail L. Harris
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h40m
Yield 6
Number Of Ingredients 9
Steps:
- Set the oven to broil, and preheat for 5 minutes.
- Place the red bell pepper quarters skin-side up on a broiler pan or baking sheet. Broil until the skins have blackened, then place them in a brown paper bag, or in a covered bowl and allow them to steam for approximately 10 minutes to loosen the skins.
- Once the skins have loosened, peel them off and discard. Coarsely chop the peeled, roasted peppers, and place into a large saucepan along with the chicken broth and chopped potato. Bring to a boil over high heat, then add the half-and-half, salt, cayenne pepper, garlic powder, and basil. Return to a boil, then reduce heat to medium and simmer for 45 minutes.
- Once the potatoes have softened, puree the soup in batches in a blender until smooth. Pour the pureed soup into another saucepan and stir in the crab. Heat over medium heat to warm through, about 5 minutes.
Nutrition Facts : Calories 352.3 calories, Carbohydrate 19.5 g, Cholesterol 120.5 mg, Fat 19.8 g, Fiber 1.5 g, Protein 23.7 g, SaturatedFat 11.6 g, Sodium 1458.2 mg, Sugar 1.7 g
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