Carrot-and-Red-Pepper Soup

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)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    119 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 2 grams protein; 10 milligrams cholesterol; 431 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. 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.

45 minutes