Wednesday, September 30, 2009

the carrot and red pepper soup
turned out so yummy
and it's so fall-ish
so here's the recipe

Carrot and Red Pepper Soup
Vegetarian Cooking for Everyone
Deborah Madison
2 T. butter or olive oil
1 red bell pepper, cut into 1 inch pieces
2 cups diced onion
1 lb. carrots, thinly sliced
2 T. white rice
Sea salt and freshly milled pepper
2 T. parsley, chopped
3 T. dill chopped or 1 1/2 T. dried dill
Grated zest and juice of 1 orange
6 cups water or basic vegetable stock
Melt the butter in a soup pot and add the pepper, onion, carrots, rice and 1 teaspoon sea salt. Cook over medium heat, covered until the onion has softened completely, about 10 minutes, stirring several times. Add a grind of pepper, the parsley, dill, orange zest, juice and water. Bring to a boil, then simmer, partially covered, until the rice is cooked, about 25 minutes. Cool briefly, then puree all but a cup or two of the soup and return it to the pot. Taste for salt, season with pepper, garnish and serve. This soup may be served hot as well as chilled.
note: I used 1T dried parsley, instead of fresh and I pureed the whole soup. so yummy!

second note: a friend of mine started a blog to share vegetarian and vegan recipes HERE if you're interested.


Crazy Lady said...

okay ,so does darek eat food like this? cause that sounds soo good, but I think i might have to eat it by myself.

Keleigh, Cecilia and Family said...

sounds super yummy. i think i'm done stalking you for tonight (but only because i'd have to click the "older posts" button). TVB BElla