"Have you eaten your vegetables today?" I was very skeptical of this recipe when I first saw it. I do enjoy carrot soups but I've only ever tasted a recipe that included cream. I was also very hesitant about the orange juice (the original recipe included orange zest but I didn't want to go that far with the citrus flavor.) The reasons I did make this recipe is because: I had a lot of carrots in the fridge to eat, Autumn is here and I love making soups in cooler weather, I'm trying to eat more healthy, and most importantly I read on Just that Good's site that their toddlers at this soup right up!
Well, my husband and I were pleasantly surprised at the yummy taste. My kids' verdict: they ate it in a blink so I guess they enjoyed it as well.
Image by Cooking Light
Carrot and Red Pepper Soup
Altered by me from 'Blogging, it's what's for dinner'
2 T. butter or olive oil
1 red bell pepper, cut into 1 inch pieces
1 medium onion, diced
1 lb. carrots, thinly sliced
1/2 c white rice
Sea salt and freshly milled pepper
2 T. parsley chopped or 1 T dried
3 T. dill chopped or 1 1/2 T. dried dill
Juice of 1 orange
6 cups water, chicken or basic vegetable stock
Melt the butter in a soup pot and add the bell pepper, onion, carrots, rice and 1 teaspoon sea salt. Cook over medium heat, covered until the onion has softened completely, about 10 minutes, stirring several times.*
Add a grind of pepper, the parsley, dill, orange juice and water/broth.* Bring to a boil, then simmer, partially covered, until the rice is cooked, about 25 minutes. Cool briefly, then puree all but a cup or two of the soup and return it to the pot. Taste for salt, season with pepper, garnish and serve. This soup may be served hot as well as chilled.
When sauteing the onion add more oil or butter if it gets too dry. I ended up adding a little of both for added flavor.)
I used 4 cups broth and 2 cups water because I liked the slight chicken broth flavor in the soup.)