Carrot Soup with Bell Peppers
|Extra light olive oil||2 Tablespoon|
|Baby carrots||1 Pound, peeled and chopped (Regular Carrots Can Be Used Either)|
|Yellow bell peppers||2 , seeded and diced|
|Sweet onion||1 Large, peeled and diced|
|Garlic||4 Clove (20 gm)|
|Ground cumin||2 Teaspoon|
|Black pepper||1 Teaspoon|
|Red chili powder||1⁄4 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Lime juice||2 Tablespoon|
|Vegetable broth||2 Cup (32 tbs)|
|Cilantro||1 Tablespoon, finely chopped|
|Scallions||1 Tablespoon, chopped|
|Sour cream||1⁄2 Cup (8 tbs)|
Heat oil in a medium saucepan. Add carrots, bell peppers, onion, and garlic, and cook for 10 minutes over medium heat, stirring occasionally until the vegetables are soft.
2. Add cumin, black pepper, red chili powder, salt, and lime juice. Cook for 2 minutes and then add the vegetable broth; simmer for 10 minutes. Turn off heat.
3. Allow the mixture to cool. In a blender fitted with a steel blade or a food processor, puree the mixture in batches as coarse or fine as you prefer.
4. Transfer puree to soup bowls and garnish with cilantro, scallions, and dollop of sour cream.
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Calories 235 Calories from Fat 123
% Daily Value*
Total Fat 14 g21.4%
Saturated Fat 4.4 g22.1%
Trans Fat 0 g
Cholesterol 14.9 mg5%
Sodium 1089.9 mg45.4%
Total Carbohydrates 27 g8.9%
Dietary Fiber 6.2 g24.8%
Sugars 11.4 g
Protein 3 g6.8%
Vitamin A 324.8% Vitamin C 216.2%
Calcium 12.8% Iron 15.8%
*Based on a 2000 Calorie diet