Red Pepper Carrot Soup

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 red bell pepper
• 1 lb carrot, sliced
• 1 medium onion, chopped
• 2 tablespoons uncooked long grain rice
• 2 tablespoons butter
• 2 (14 1/2 ounce) cans chicken broth
• 2 cups water
• 1/3 cup orange juice
• 4 1/2 teaspoons fresh dill
• 2 teaspoons orange zest
• 1/2 teaspoon salt
• 1/2 teaspoon marjoram
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 1/2 teaspoon sage
• 1/4 teaspoon black pepper

Recipe

• 1 broil red pepper 4 inches from heat until skin is blistered; about 6 minutes. rotate 1/4 turn and broil until all sides are blistered.
• 2 place in a bowl, cover and let stand for 15 minutes. peel and discard charred skin. remove stem and seeds and set aside.
• 3 in a large saucepan, cook the carrots, onion and rice in butter until onion is tender. stir in the broth, water, orange juice, dill, orange zest, salt, herbs and pepper.
• 4 bring to a boil. reduce heat; cover and simmer for 20-25 minutes or until carrot and rice are tender. cool for 10 minutes.
• 5 puree with a stick blender (or in batches in the blender). serve hot.