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Red Pepper Carrot Soup

 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


  • 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


  • 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.
Nutritional 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.