Carrot and Yellow Pepper Soup with Rosemary

Name: Carrot and Yellow Pepper Soup with Rosemary
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 larges carrots, peeled and cut into 1/4-inch rounds; 828 milliliters chicken stock, preferably homemade; 3 sprigs fresh rosemary; 1 pinch pinch of ground cumin; 237 milliliters white part of leeks, cut into 1/2-inch lengths and cleaned; 4 servings salt and freshly ground black pepper; 3 Tbsps unsalted butter; 1 large yellow pepper, seeded and cut into 1-inch squares

You can never have too many soup recipes, so give Carrot and Yellow Pepper Soup with Rosemary a try. This recipe makes 4 servings with 191 calories, 6g of protein, and 11g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have carrots, part of leeks, ground cumin, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.