Carrot-and-Red-Pepper Soup

Name: Carrot-and-Red-Pepper Soup
Total time: 45 min
Yield: 6 servings
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)

By Molly O'Neill

Updated April 13, 2023

Total Time: 45 minutes
Rating: 4(17)
Comments: Read comments

Featured in: Food; Debbie Does Cabbage

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Ingredients

Yield:6 servings

2tablespoons unsalted butter
1red bell pepper, diced
2cups diced onion
1pound carrots (about 7 medium), peeled and thinly sliced
2tablespoons white rice
Salt and freshly ground black pepper
2tablespoons chopped parsley
3tablespoons chopped fresh dill
Juice and zest from one orange
6cups Roasted-Vegetable Stock (recipe follows)

Ingredient Substitution Guide

Preparation

Step 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.