CARROT-AND-RED-PEPPER SOUP

Carrot-and-Red-Pepper Soup image

Provided by Molly O'Neill

Categories easy, lunch, soups and stews, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

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Ingredients

2 tablespoons unsalted butter
1 red bell pepper, diced
2 cups diced onion
1 pound carrots (about 7 medium), peeled and thinly sliced
2 tablespoons white rice
Salt and freshly ground black pepper
2 tablespoons chopped parsley
3 tablespoons chopped fresh dill
Juice and zest from one orange
6 cups Roasted-Vegetable Stock (recipe follows)

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