Roasted Orange-and-Bell Pepper Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Tip: Make up to two days ahead; cover and chill. Reheat over low heat. Ingredients:
1 large navel orange |
1 large yellow bell 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 slices (optional) |
Directions:
1. Cut orange in half crosswise; slice about 1/4 inch from bottom of each half so they will sit flat. Cut bell pepper in half lengthwise; discard seeds and membranes. Place orange halves, cut side up, and pepper halves, skin side up, on a foil-lined baking sheet; flatten peppers with hand. Broil 15 minutes or until blackened.
2. Place pepper halves in zip-top plastic 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.
3. 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.
4. Combine flour, broth, and milk in saucepan; stir with a whisk until blended. Place over medium heat; bring to a boil. Reduce heat; add pepper mixture, salt, pepper, and paprika; simmer 10 minutes, stirring occasionally. Garnish with oranges, if desired.
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