Roasted Orange-and-Bell Pepper Soup

Name: Roasted Orange-and-Bell Pepper Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 79 milliliters grated carrot; 237 milliliters fat-free chicken broth; 2 teaspoons all-purpose flour; 118 milliliters 1% low-fat milk; 2 teaspoons margarine; 1 large navel orange; 118 milliliters chopped onion; 0 teaspoons paprika; 0 teaspoons pepper; 0 teaspoons salt; 1 large yellow bell pepper

You can never have too many soup recipes, so give Roasted Orange-and-Bell Pepper Soup a try. This recipe serves 2. One portion of this dish contains roughly 5g of protein, 6g of fat, and a total of 151 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. A mixture of margarine, milk, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cut orange in half crosswise; slice about 1/4 inch from bottom of each half so they will sit flat.

Ingredients you will need

Orange

Cut bell pepper in half lengthwise; discard seeds and membranes.

Ingredients you will need

Bell Pepper

Seeds

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.

Ingredients you will need

Peppers