Yellow Pepper and Carrot Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 230.6
  • Total Fat: 8.0 g
  • Cholesterol: 11.8 mg
  • Sodium: 1,025.7 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 6.1 g
  • Protein: 5.1 g

View full nutritional breakdown of Yellow Pepper and Carrot Soup calories by ingredient


Introduction

This is a highly-adapted recipe that had been previously been published in an outdoors magazine. I found the original recipe had potential, but was pretty insipid the way it had been published, so I personalized it a great deal.

You could also combine red and yellow peppers (but not green!) Great with a roasted vegetable sandwich on the side. This is a highly-adapted recipe that had been previously been published in an outdoors magazine. I found the original recipe had potential, but was pretty insipid the way it had been published, so I personalized it a great deal.

You could also combine red and yellow peppers (but not green!) Great with a roasted vegetable sandwich on the side.
Number of Servings: 4

Ingredients

    6 small yellow peppers, cored, seeded, and diced
    1 medium onion, finely diced
    3 medium carrots, diced
    2 tbsp olive oil
    4 cups chicken or vegetable broth
    2 tbsp honey
    1 cup nonfat sour cream
    1 tsp curry powder
    1 pinch red pepper flakes
    Salt and pepper to taste

    Put the vegetables, olive oil, broth, curry powder and and water in a saucepan. Bring the mix to a boil, then simmer on low heat for half an hour. Once the vegetables have softened, use a straining spoon to scoop out the veggie bits (leaving the fluid in the pot) and purée the veggies to a very fine consistency (you will find that not all of the peel of the peppers gets broken up - this is normal.)

    Meanwhile, blend the sour cream, honey and one cup of the puréed vegetables in a bowl. With a whisk, blend the vegetable mix back into the fluid that's still in the pot, and once that's done, blend the sour cream mix into the soup. Simmer on very low heat for 5-7 minutes.

    This recipe will give you 4 servings (provided that two people aren't very hungry!

Tips

I don't know if this can be frozen - leftovers never stick around long enough to try.


Directions



Serving Size: Makes four servings (if two people aren't very hungry!)

Number of Servings: 4

Recipe submitted by SparkPeople user DAWNSEV2012.