Red Pepper-Carrot Soup Recipe

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Ingredients

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Nutrition

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Ingredients:

Serving

2 large red bell peppers (1 lb)
2 tbsp olive oil
1/2 tsp curry powder
1 bay leaf
1 large onion, sliced (2 cups)
2 large carrots, sliced (1/2 lb)
4 garlic cloves, peeled and sliced
1 tsp salt
2 tbsp lemon juice

Directions:

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.
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.
Add 4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 25 minutes.
Transfer carrot mixture to blender, add bell peppers, and puree until smooth. Stir in lemon juice. Garnish servings with bell pepper slices, if using.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	85.83 Kcal (359 kJ)
Calories from fat	42.41 Kcal
		% Daily Value*
Total Fat	4.71g	7%
Sodium	417.41mg	17%
Potassium	239.99mg	5%
Total Carbs	10.18g	3%
Sugars	5.33g	21%
Dietary Fiber	2.49g	10%
Protein	0.77g	2%
Vitamin C	67.1mg	112%
Vitamin A	1.9mg	63%
Iron	25.8mg	143%
Calcium	26.4mg	3%

Amount Per 100 g
Calories	56.72 Kcal (237 kJ)
Calories from fat	28.03 Kcal
		% Daily Value*
Total Fat	3.11g	7%
Sodium	275.85mg	17%
Potassium	158.6mg	5%
Total Carbs	6.73g	3%
Sugars	3.53g	21%
Dietary Fiber	1.65g	10%
Protein	0.51g	2%
Vitamin C	44.4mg	112%
Vitamin A	1.2mg	63%
Iron	17mg	143%
Calcium	17.5mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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