Dill And Red Pepper Carrot Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a smash hit with anyone looking for a delicious meal that is healthy, and the appearance is tasty, too. Ingredients:
a pound of carrots |
1 medium onion |
1 sweet red pepper |
2 t. long grain rice |
2 t. butter |
2 cups water |
2 tsp. grated orange peel |
2 cans chicken broth |
1/3 cup orange juice |
1 t fresh dill |
1/2 tsp. salt |
1/2 tsp. pepper |
1/2 tsp. sage |
1/2 tsp. dried marjoram |
1/2 tsp. thyme |
1/2 tsp. rosemary |
Directions:
1. In the oven: broil sweet red pepper until skin is toasted, turn it every 4-6 min. until completed.
2. Put pepper in a heat safe bowl and let stand, covered for 15 min.
3. Peel the blackened skin off, pull out seeds and throw away.
4. In a large saucepan: slice and cook carrots, onion, rice, and butter until onion is translucent
5. Stir in chicken broth, water, orange juice, dill, orange peel, salt,pepper, marjoram, thyme, rosemary, and sage
6. Bring to a boil
7. Reduce Heat, let simmer for 20-25 min.
8. In a Blender, puree carrot mixture with roasted pepper, and return to heat, for warm serving.
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