Recipe: Carrot and Red Pepper Soup

CARROT AND RED PEPPER SOUP

2 tablespoons butter or olive oil
1 red bell pepper, cut into 1-inch pieces
2 cups diced onion
1 pound carrots, thinly sliced
2 tablespoons uncooked white rice
Salt and freshly ground pepper
2 tablespoons chopped parsley
3 tablespoons chopped fresh dill
1 orange ,zest grated, juiced
6 cups water (or vegetable stock)

Finely chopped dill or chopped parsley

In soup pot, melt butter. Add pepper, onion, carrots, rice and 1 teaspoon salt. Cook over medium heat, covered but stirring frequently, for 10 minutes, or until onion has softened completely.

Add a grind of pepper, parsley, dill, orange zest, juice and water. Bring to a boil. Simmer, partially covered, for 25 minutes, or until rice is cooked. Cool briefly.

Puree all but 1 or 2 cups soup. Return to pot. Taste for salt. Season with pepper. Garnish and serve.

Makes 6 servings
Source: Deborah Madison's Vegetarian Cooking for Everyone by Deborah Madison