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Roasted Orange-and-Bell Pepper Soup (2)

Source of Recipe

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Roasted Orange-and-Bell Pepper Soup (2)

Cooking Light - November 1996 - Cynthia LaGrone,
Not yet rated.
2 servings (serving size: 1-1/4 cups)

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)

Preparation:
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.

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.

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.

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.

One serving equals: Calories 118 (Calories from fat 30 %); Fat 3.9 g (Satfat 0.8 g, Monofat 1.1 g, Polyfat 0.8 g); Protein 3.9 g; Carbohydrate 16.4 g; Fiber 2.4 g; Cholesterol 2 mg; Sodium 270 mg