Thursday, October 23, 2008

Roasted Red Pepper Carrot Soup

Most of all, I just thought it was such a pretty dish- orange is one of my favorite colors and it just seems perfect for fall! I was really trying something new and different, and it really was that! I was excited to find something I could use my "fancy" spices in it. (It called for a lot that I don't typically use. :) Doug really liked it, he had two bowls. I would recommend leaving some carrot chunks though- unless you really go for the baby food texture. Also... I guess I am becoming more and more like a man, but I think if I made it again I would have to throw in some bits of cut up ham. :) What is it with me and meat in a meal? All in all though, this was a fun new soup for me. I enjoyed the blend of spices, and as I said before, the pretty color! :) Happy Fall!

Roasted Red Pepper Carrot Soup

1 medium sweet red pepper
1 pound carrots, peeled and sliced
1 medium onion, chopped
2 tablespoons uncooked long grain rice
2 tablespoons butter
2 cans (14 1/2 oz each) chicken broth
2 cups water
1/3 orange juice (Its funny but I subbed pineapple juice)
4 1/2 tsp snipped fresh dill or dry
2 tsp grated orange peel
1/2 tsp salt
1/2 tsp each dried marjoram, thyme, crushed rosemary, and rubbed sage (There is our sage Leslie! :)
1/4 tsp pepper

Broil red pepper 4 in from the heat until the skin is blistered, about 6 minutes. With tongs, rotate pepper a quart turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel and discard charred skin. Remove stems and seeds; set pepper aside.

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 peel, salt, marjoram, thyme, rosemary, sage, and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are tender. Cool for 10 minutes.

In a blender, puree carrot mixture and roasted pepper in small batches. Return to the pan; heat through.

*Note from cook: Ok... so the whole broiling the red pepper was way to tedious for me. I just microwaved it, covered and peeled it. Then I just threw it in with everything else and it worked great. Also, rather then have to put everything carefully in the blender, if you have one of those hand-held puree things, (we got one for our wedding that I have maybe used once, so I was excited :)) that worked awesome and very little mess. Just some practical tips. :) I hate to get too fancy! :)
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1 comment:

Leslie said...

That is a lot of fancy spices to use. It sounds yummy though. I am always scared to do the roasted red pepper thing, I'd rather saute them anytime. Seriously, if it is in the recipe--I'll change it or skip the recipe... so kudos to you for trying it.