Carrot Soup with Bell Peppers Recipe Video
Ingredients
| 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) |
Nutrition Facts
Serving size
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
Directions
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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Editors Review
Carrot soup, anyone ? Watch this video to make a lovely hot and spicy carrot soup which acts as a wonderful appetizer. Cumin and red chili powder help spice it up and garnished with cilantro and sour cream, it makes a perfect healthy soup which can also be had with bread. This can also be served on a hot summer day, but chilled to bring out a different taste.Chef
