VEGAN ROASTED RED PEPPER AND CARROT SOUP
Try this easy and delicious vegan carrot soup recipe! Great for a cold winter day!
Provided by Connie Yiu
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix carrots, red bell peppers, onion, garlic, paprika, cumin, salt, and pepper together in a bowl. Transfer to a rimmed baking sheet. Drizzle olive oil on top and toss.
- Roast in the preheated oven until tender, about 30 minutes.
- Bring vegetable broth, bay leaf, and oregano to a boil in a soup pot. Add roasted vegetables to the pot. Remove bay leaf and add red pepper. Simmer for 15 minutes.
- Blend soup with an immersion blender.
- Add apple cider vinegar to pureed soup. Serve with hot sauce.
Nutrition Facts : Calories 148.1 calories, Carbohydrate 24.4 g, Fat 4.7 g, Fiber 6.4 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 574 mg, Sugar 12.3 g
RED PEPPER-CARROT SOUP
From Vegetarian Times February 2010. 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. Nutrition facts: 101 cal, 2g protein, 5g fat, 14g carb, 0mg cholesterol, 418mg sodium, 2.5g fiber, 6g sugar.
Provided by BB2011
Categories Peppers
Time 1h45m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
RED PEPPER CARROT SOUP
This colorful soup is a tasty way to have a serving of vegetables without a lot of fat. Even my discerning teenagers lap it up happily.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Broil red pepper 4 in. from the heat until skin is blistered, about 6 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel and discard charred skin. Remove stem and seeds; set pepper aside., In a large saucepan, cook the carrots, onion and rice in butter until onion is tender. Stir in the broth, water, orange juice, dill, orange zest, salt, marjoram, thyme, rosemary, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are tender. Cool for 10 minutes. , In a blender, puree carrot mixture and roasted pepper in small batches. Return to the pan; heat through.
Nutrition Facts : Calories 162 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 802mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 5g fiber), Protein 3g protein.
HEALTHY CARROT SOUP
Give yourself a boost and treat yourself to this low-fat, healthy carrot soup with a swirl of soured cream
Provided by Chelsie Collins
Categories Lunch, Main course, Soup, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Peel and chop the carrots and put in a blender with the ginger, turmeric, cayenne pepper, wholemeal bread, soured cream and vegetable stock. Blitz until smooth. Heat until piping hot. Swirl through some extra soured cream, or a sprinkling of cayenne, if you like.
Nutrition Facts : Calories 223 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 19 grams sugar, Fiber 10 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
RED PEPPER SOUP
While I don't have scientific proof of it, Red Pepper Soup works for me as a head cold remedy! It is a good gift to take when visiting a sick friend, too. For a pretty touch, top the soup with grated cheese and parsley. We enjoy it with jalapeno cheese buns. You can also serve it with warm garlic bread. -Barb Nelson, Victoria, British Columbia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute red peppers, carrots, onions, celery and garlic in oil until tender. , Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender. , Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through.
Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 962mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
RED LENTIL, CARROT AND ROASTED RED PEPPER SOUP
I made this soup by experimenting with ingredients I had on hand. It turned out to be very tasty! It is also very healthy.
Provided by Hag chef
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Put the first 8 ingredients into a stock pot, or large saucepan, and bring to a boil.
- Turn down the heat, and simmer for 15 to 20 minutes, or until the vegetables and lentils are tender.
- Use an immersion blender, and puree the soup until no lumps remain, or puree in batches in a food processor or blender. (careful, it's hot!).
- Add the remaining ingredients, stir to blend, or use the immersion blender again, to get a nice smooth soup.
- Taste to adjust any seasoning.
- Bring it back to a simmer.
- Serve with a dollop of sour cream, if desired.
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NUTRITIOUS RED PEPPER CARROT SOUP - BERRY SWEET LIFE
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5/5 (1)Total Time 40 minsCategory SoupCalories 97 per serving
- Heat the olive oil in a large saucepan and fry the onion until just going soft, then add the red pepper and stir fry for about 3 minutes. Now add the carrots and sweet potato and stir fry for a further 3 minutes.
- Pour in the vegetable broth and boiling water, turn the heat to medium high and allow the soup to simmer for about 20 minutes, or until the vegetables are very tender.
- Take the soup off the heat and stir in the paprika, salt and pepper. Allow the soup to cool as per your blender instructions. Once the soup is cool enough, blend until silky smooth.
CARROT AND RED PEPPER SOUP | GOURMANDE IN THE KITCHEN
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4/5 (1)Total Time 45 minsCategory SoupCalories 162 per serving
- Place cut peppers on parchment lined sheet pan and toss with ½ Tablespoon of the olive oil. Place in oven for 15 minutes. Toss the carrots with another ½ Tablespoon of oil, a ¼ teaspoon of the salt and a pinch of ground black pepper. Remove sheet pan from oven after 15 minutes and add carrots. Flip over pepper and place tray in oven for an additional 15 minutes or until tender.
- Remove vegetables from oven and let cool for a few minutes until peppers are cool enough to handle. Carefully remove skins from the peppers and coarsely chop.
- In a medium sauce pan heat the remaining Tablespoon of oil along with the coriander, cinnamon, cayenne pepper and garlic for 1-2 minutes over medium-low heat until fragrant. Add roasted vegetables remaining ¼ teaspoon of salt, cashews and filtered water. Bring to a boil, reduce heat and simmer for 10 minutes.
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