18-scoop Red Pepper Carrot Soup (by 3BETTYS)

2 small and about 1/2 of a large red pepper (raw weight 9 oz)
1 really big carrot (15 oz)
3 small onions (2 c)
1/4 c long-grain rice
3 T butter
1 1/3 c celery chopped
1/3 c orange juice
1 tsp orange zest
1/2 tsp each salt, rosemary, italian seasoning
4 c water
2 chicken bouillion cubes

Flatten and roast the red peppers 4" under the broiler for about 6 minutes. With tongs put them quickly into a covered container. Leave them there at least 10 minutes. Peel them and discard the peels.

Saute in big saucepan: onions in butter, carrots, rice.
when the onions are soft, add the rest of the ingredients. Bring to a boil, simmer until the rice is cooked and the carrots are tender (about 25 min).

Cool enough to blend. Use blender to puree the carrot mixture and the peeled peppers. I kept back some of the celery and onions for texture.

Serving Size: Makes 12 servings of 1/2 cup