Roasted Orange And Bell Pepper Soup
|Navel orange||1 Large|
|Yellow bell pepper||1 Large|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Shredded carrot||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1 1⁄2 Teaspoon|
|Chicken broth||1 Cup (16 tbs)|
|1% milk||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄8 Teaspoon|
1. Cut orange in half crosswise, and slice about 1/4 inch from bottom of each half so it will sit flat. Cut bell pepper in half lengthwise, and discard seeds and membranes. Place orange halves, cut side up, and pepper halves, skin side up, on a foil-lined baking sheet; flatten peppers with hand. Broil 15 minutes or until blackened.
2. Place pepper halves in a zip-top plastic bag; seal bag, and let stand 20 minutes. Peel pepper. Squeeze juice from orange over a bowl to equal 1/4 cup; discard orange. Place bell pepper halves and orange juice in a food processor or blender, and set aside.
3. Heat butter in a small saucepan over medium heat. Add onion and carrot; saute 12 minutes or until carrot is tender. Add onion mixture to food processor; process until smooth.
4. Place flour in a small saucepan. Gradually add broth and milk, stirring constantly with a whisk until blended. Bring to a boil over medium heat, stirring frequently. Add bell pepper mixture, salt, black pepper, and paprika; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Garnish with oranges slices, if desired.