nutritional information

Per 1-cup serving:

  • Calories: 101
  • Protein: 2 g
  • Total Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 14 g
  • Cholesterol: 0 mg
  • Sodium: 418 mg
  • Fiber: 2.5 g
  • Sugar: 6 g
Vegan Gluten-Free

Red Pepper-Carrot Soup

Red Pepper-Carrot Soup

Serves 6

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.
  • 2 large red bell peppers (1 lb.), plus slices for garnish, optional
  • 2 Tbs. olive oil
  • ½ tsp. curry powder
  • 1 bay leaf
  • 1 large onion, sliced (2 cups)
  • 2 large carrots, sliced (½ lb.)
  • 4 cloves garlic, peeled and sliced
  • 1 tsp. salt
  • 2 Tbs. lemon juice

1. 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.

2. 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.

3. Add 4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 25 minutes.

4. Transfer carrot mixture to blender, add bell peppers, and purée until smooth. Stir in lemon juice. Garnish servings with bell pepper slices, if using.

February 2010 p.34

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comments

I love this soup on an early spring day when the sun comes out and finally has some warmth to it. I make it up and sit outside on the back porch and fill up it. Am going to to make a large batch to share with friends this year. I've had no problem with proportions or plenty of flavor.

Anwen Dutson - 2014-01-26 22:15:46

I made this yesterday. Try a different starting point/recipe for a roasted red pepper soup. This is not how to make a nice one. The ingredients and their proportions aren't resolved here.

Al - 2014-01-10 12:04:48

Please use weights or measures with ingredients. Large? Too many variables.

Catherine - 2013-12-17 10:26:56

Have not tried

Sally - 2013-11-10 19:54:51

I just made this tonight, with the recommendations of more curry less water. Delish!!!

Sherri Bearce - 2013-01-30 22:01:45

I made this soup last week and it was fantastic! I followed everyone's advice and added more curry and salt and only used 3 cups of water instead of 4 cups. The finished product turned out delicious! I'll defiantly be making this soup regularly.

Cleora Parker - 2012-08-06 23:17:05

Enjoy..

Brown - 2012-05-09 06:50:22

I loved this soup! followed all tips: Less water, more curry. Added 1 tbs of cumin and 1tbs chilli powder! served it with some crushed plain tortilla chips and chives for my husband who thinks soups are boring!

Andrea - 2011-04-19 05:38:10

I thought this soup was pretty good. It had a great texture but lacked flavor. I would recommend using less water (3 cups not 4) and adding a LOT more curry. Was particularly tasty with whole wheat crackers.

Christina - 2011-03-15 22:11:18

Just finished eating this now. It was delicious! I took the advice of not using too much water, my recommendation would be 3 cups. I also agree with the comments about curry powder & salt. I added more of both. Mmmmm . . . Delicious!

Vicki - 2011-02-21 02:04:08

Fantastic! I replaced half the water with vegetable stock and added about a tsp of curry, and the whole family loved it!

Alyssa - 2011-01-31 11:04:59

Excellent recipe, except that it needs more curry powder. Added in 1.5 tsp of curry powder and a bit more salt than what the recipe called for and turned out delicious! This recipe goes really well with toasted whole wheat pita.

Krista - 2011-01-30 19:50:04

I started making this soup not realising I didn't have ANY of the spices for it. So, I subbed with cumin, cinnamon, black pepper and cloves. Super yummy! I did take Carmelina's advice and didn't add all that water.

Angela - 2011-01-29 19:47:44

Do you puree the bay leaf in with the mixture?

Rueth - 2011-01-17 09:12:29

Tasty, but too watery - I will cut the amount of water next time.

Carmelina - 2011-01-06 16:39:46