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Roasted Orange And Bell Pepper Soup

chef.tim.lee's picture
Ingredients
  Navel orange 1 Large
  Yellow bell pepper 1 Large
  Butter/Margarine stick 2 Teaspoon
  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% low fat milk 1⁄2 Cup (8 tbs)
  Salt 1⁄8 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Paprika 1⁄8 Teaspoon
Directions

MAKING
1. Slice orange in half crosswise, and slice about a quarter inch from bottom of each half to make it sit flat on a surface.
2. Slice the bell peppers lengthwise, discard the seeds and membrane and
3. Place the orange halves with the cut side up, and pepper halves with the skin side up, on a baking sheet lined with foil; flatten peppers with hand, and broil for fifteen mintutes until well blackened
4. In a ziplock bag, add the pepper halve, seal the bag and set aside for twenty minutes; peel it later
5. Into a bowl, squeeze enough juice from orange to fill a quarter cup and discard orange; place bell pepper halves and orange juice in a blender or food processor and set it aside
6. In a small saucepan, add butter and let it melt over medium flame; add carrots and onions let sauté for a ten minutes or more, till carrots turn tender
7. Add carrots to the bell pepper mixture inside the blender and blend to give a smooth puree
8. In a small saucepan, add flour; add broth and milk slowly and stir with a whisk till well blended
9. Allow to boil over medium flame and stir in bell pepper mixture, black pepper, salt and paprika
10. Turn the heat down, cover the saucepan and allow to simmer for ten minutes

SERVING
11. Garnish with orange slices before serving

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Pepper
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
2

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