Roasted Red Pepper, Carrot and Cumin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 mini sweet peppers (red, yellow or orange - or a mix), washed and dried3 carrots, washed, peeled and cut into 3-inch pieces2 14-ounce cans of vegetarian vegetable broth4 ounces tomato paste1 Tbsp ground cumin1 tsp lemon juicedash of cayenne pepperfresh ground black pepper to taste
1. Pour vegetable broth into a soup pot and bring to a boil. Add in spices, carrots and tomato paste, and turn heat down to med-low to continue boiling gently.
2. While broth cooks: Wash and dry mini peppers. Line a baking sheet or small roasting pan with aluminum foil and arrange peppers so they are not touching each other. Move oven rack to middle position and set oven to broil. Roast the peppers in the oven until slightly charred, and their skins are bubbling, turning frequently. When done, pull off stems (should be pretty easy).
3. Add peppers and lemon juice to broth and simmer on low for 15 minutes, or until carrots are easily punctured by a fork. Let cool at least 10 minutes.
4. Working in small batches, puree the soup. If preferred, once all of the soup is pureed, use an immersion blender for a smoother soup. Otherwise, this soup is a little chunky.
Makes 4-6 servings.
Serving Size: Makes roughly 4-6 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LSHAPIRO6.
2. While broth cooks: Wash and dry mini peppers. Line a baking sheet or small roasting pan with aluminum foil and arrange peppers so they are not touching each other. Move oven rack to middle position and set oven to broil. Roast the peppers in the oven until slightly charred, and their skins are bubbling, turning frequently. When done, pull off stems (should be pretty easy).
3. Add peppers and lemon juice to broth and simmer on low for 15 minutes, or until carrots are easily punctured by a fork. Let cool at least 10 minutes.
4. Working in small batches, puree the soup. If preferred, once all of the soup is pureed, use an immersion blender for a smoother soup. Otherwise, this soup is a little chunky.
Makes 4-6 servings.
Serving Size: Makes roughly 4-6 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LSHAPIRO6.
Nutritional Info Amount Per Serving
- Calories: 79.4
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,294.3 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 3.7 g
- Protein: 2.5 g
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