This colorful soup is a tasty way to have a serving of vegetables without a lot of fat. The orange juice and orange rind add a nice flavor, but the soup is delicious without it as well. You know your customers
- 1 medium red pepper -
- 1½ lbs carrots, sliced -
- 1 medium onion, chopped -
- 3 Tbsp uncooked long-grain rice -
- 2 Tbsp oil -
- 4 cups chicken soup -
- 2 cups water -
- 1⁄3 cup orange juice (optional) -
- 2 tsp grated orange peel (optional) -
- 2 tsp kosher salt -
- ½ tsp freshly ground black pepper -
1. Preheat oven to broil. Place whole red pepper in a foil pan. Broil it 4 inches from the heat until skin is blistered, about 6 minutes. Rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15 to
20 minutes. Peel and discard charred skin. Remove stem and seeds; set pepper aside.
2. In a large saucepan, cook the carrots, onion and rice in oil until onion is tender. Stir in the chicken soup, water, orange juice, orange peel (if using), salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes or until carrots and rice are tender. Remove from heat and cool for 10 minutes.
3. In a blender, purée carrot mixture and roasted pepper in small batches. Return to the pan and heat through. Or, use an immersion blender in the saucepan and purée until smooth.
NOTE: For a dairy version, you can substitute butter for the oil and water or vegetable broth for the chicken soup.
If you don’t have time to roast the peppers, jarred red peppers (not the hot and spicy ones) can be substituted.