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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.

4 ServingsPrep: 40 min. Cook: 40 min. + cooling

Ingredients

1 medium sweet red pepper
1 pound carrots, sliced
1 medium onion, chopped
2 tablespoons uncooked long grain rice
2 tablespoons butter
2 cans (14-1/2 ounces each) chicken broth
2 cups water
1/3 cup orange juice
4-1/2 teaspoons snipped fresh dill
2 teaspoons grated orange peel
1/2 teaspoon salt
1/2 teaspoon each dried marjoram, thyme and rosemary, crushed
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

Directions

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 peel, salt, marjoram, thyme, rosemary, sage and pepper. Bring

2 of 2

Red Pepper Carrot Soup (continued)

Directions (continued)

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. Yield: 4 servings.

Nutrition Facts: 1 serving (1-1/2 cups) equals 162 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 802 mg sodium, 25 g carbohydrate, 5 g fiber, 3 g protein.