VCE--Carrot and Red Pepper Soup

[Guest guest]

* Exported from MasterCook *

 

Carrot and Red Pepper Soup

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter or olive oil

1 red bell pepper -- cut into 1 " pieces

2 cups diced onion

1 pound carrots -- thinly sliced

2 tablespoons white rice

salt & freshly milled pepper

2 tablespoons chopped parsley

3 tablespoons chopped dill or 1 1/2 tbsp. dried

grated zest and juice of 1 orange

6 cups water OR Basic Vegetable Stock (pg 196)

finely chopped dill, chopped parsley, or

Herb Butter (pg 51)

 

Melt the butter in a soup pot and add the pepper, onion, carrots, rice, and 1

teaspoon of 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 zest & juice, and water. 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.

 

Source:

" page 204 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 414 Calories; 2g Fat (3.4% calories from

fat); 11g Protein; 95g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 159mg

Sodium. Exchanges: 1 Grain(Starch); 14 Vegetable.

 

NOTES : Excellent chilled as well as hot, this soup uses aromatic herbs rather

than spicy seasonings -- another good direction to take with carrots.

 

Other Spicy Condiments for Carrot Soups: Harissa (pg 75), Tomatillo Salsa (pg

103), Chile Butter (pg 52), pureed grilled peppers seasoned with cayenne, chile

oil (a few drops stirred into each bowl).

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0