Red Pepper and Carrot Soup with Garlic

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 235.0
  • Total Fat: 7.8 g
  • Cholesterol: 9.8 mg
  • Sodium: 773.9 mg
  • Total Carbs: 36.0 g
  • Dietary Fiber: 5.6 g
  • Protein: 7.3 g

View full nutritional breakdown of Red Pepper and Carrot Soup with Garlic calories by ingredient


Introduction

Topped with a dollop of sour cream , this soup makes a rich-tasting and satisfying meal. For a special occasion, roast the red peppers whole on the grill or under the broiler ,then peel and seed them before adding them to the soup. Topped with a dollop of sour cream , this soup makes a rich-tasting and satisfying meal. For a special occasion, roast the red peppers whole on the grill or under the broiler ,then peel and seed them before adding them to the soup.
Number of Servings: 6

Ingredients

    For Soup:
    1 tbsp Olive Oil
    2 medium onions, diced
    6 cloves garlic, smashed
    3 red, yellow or orange peppers, or a combination, seeded and diced
    2 cups (approx 4) carrots, peeled and chopped
    2 medium potatoes, unpeeled, diced
    4 cups best quality chicken broth

    Garlic Croutes
    3 slices whole grain, high fiber bread, quartered
    2 tsp olive oil
    1 clove garlic, peeled halved
    1 tbsp parmesan cheese, grated fine

    For Serving
    6 tbsp low fat sour cream or plain yogurt


Directions

In large soup pot, heat olive oil over medium heat. Add onions, garlic and peppers and cook, stirring occasionaly until vegetables are soft, about 5 minutes. Add carrots, potatoes and chicken stock; bring to boil over high heat. Lower heat to medium and simmer until carrot and potato are soft; about 15 minutes more. Remove from heat and puree using immersion blender or potato-masher. Keep warm over med-low heat. Prepare Garlic Croutes: Preheat oven to 400 degrees F. Place bread quarters on non-stick cookie sheet. Rub one side of each quarter with cut side of garlic; discard garlic. brush oilve oil over each quarter and sprikle with parmesan cheese; place in oven and bake till golden and crispy, about 10 minutes.
To serve: ladle soup into bowls, top each serving with 1 tbsp sour cream and serve with 2 garlic croutes. Makes 6 (approx) 1 1/4 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user MANEVILLE1837.