Roasted Orange and Bell Pepper Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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Make this up to two days ahead and chill to really meld the flavors. Ingredients:
1 large navel orange |
1 large yellow pepper |
2 teaspoons margarine |
1/2 cup chopped onion |
1/3 cup grated carrot |
1 1/2 teaspoons all-purpose flour |
1 cup fat-free chicken broth |
1/2 cup 1% low-fat milk |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon paprika |
quartered orange slice (optional) |
Directions:
1. Cut orange in half crosswise; slice about 1/4 inche from bottom of each half so they will sit flat. Cut bell pepper in half lengthwise; discard seeds and membranes.
2. Place orange halves, cut side up, and pepper halves, skin side up, on a foil-lined baking sheet; flatten peppers with hand.
3. Broil 15 minutes or until blackened.
4. Place pepper halves in a ziplock bag; seal. Let stand 20 minutes; peel. Squeeze juice from orange over a bowl to equal 1/4 cup; discard oranges. Place peppers and orange juice in a food processor or blender; set aside.
5. Heat margarine in a small saucepan over medium heat. Add onion and carrot; sauté 12 minutes or until carrot is tender. Add onion mixture to food processor; process until smooth.
6. Combine flour, broth, and milk in a saucepan; stir with a whisk until blended. Place over medium heat and bring to boil.
7. Reduce heat; add pepper mixture, salt, pepper, and paprika; simmer 10 minutes, stirring occasionally. Garnish with oranges if desired.
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