Carrot and Red Pepper Soup

Carrot and Red Pepper Soup

Spring is getting closer every day, but I've got a small stash of wintry recipes left, which need to be posted first. ;) Looking at the picture above, one might think the soup could use a drizzle of cream or sour cream for prettification but this is intentionally omitted to let the taste of the herbs and vegetables stand out.

Carrot and Red Pepper Soup

Adapted from Vegetarian Cooking for Everyone by Deborah Madison


2 Tbsp butter or olive oil
1 red bell pepper, cut into 1-inch pieces
2 cups diced onions
1 pound carrots, thinly sliced
2 Tbsp white rice
salt and pepper
2 Tbsp chopped parsley
3 Tbsp chopped dill or 1 1/2 Tbsp dried
grated zest and juice of 1 orange
6 cups water or vegetable stock
finely chopped dill or parsley for garnish


Heat the butter or oil in a large pot. Add all the vegetables, the rice and 1 tsp salt. Turn the heat to medium and cook for about 10 minutes until the onion has softened, stirring frequently. Add some pepper, parsley, dill, zest and juice of the orange and the water and simmer, partially covered, for about 20 minutes until the rice is soft. Let cool briefly, remove about two cups of the soup. Puree the remaining soup then return the rest to the pot. Add salt and pepper to taste, garnish and serve.

1 comment:

Jeanne said...

Prettification - fun word! I think the soup looks beautiful as is. So colorful!