Name: Carrot Bell Pepper Soup
Prep time: 55 min
Cook time: 55 min
Yield: 4 servings
Ingredients: carrots; red bell peppers; garlic (fresh); chili powder; honey; salt; black pepper; chicken broth; olive oil; heavy cream; buttermilk

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Carrot Bell Pepper Soup

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1.8 hours

4 servings

Adjust servings

dairy-free

(?)

Has dairy from:

heavy cream
buttermilk

gluten-free

(?)

Has gluten from:

chicken broth

kid friendly

has meat

(?)

Has meat from:

chicken broth

has pasta

has seafood

mediterranean

vegan

(?)

Not vegan due to:

honey
chicken broth
heavy cream
buttermilk

vegetarian

(?)

Not vegetarian due to:

chicken broth

pescatarian

(?)

Not pescatarian due to:

chicken broth

paleo

(?)

Not paleo due to:

honey
buttermilk

This recipe has no customizations.

Nutrition to Balance

This recipe has Sodium as 82.6% (as a percentage of RDA).

You'll likely need to take this into account today to balance out your diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 2.6% of RDA
• Calories: 10.0% of RDA
• Carbs: 5.2% of RDA
• Fat (total lipid): 25.0% of RDA
• Fiber: 12.7% of RDA
• Fructose: 8.9% of RDA
• Protein: 2.7% of RDA
• Sodium: 82.6% of RDA
• Sugar: 26.2% of RDA

• Vitamin A (IU): 509% of RDA
• Vitamin B6: 16.6% of RDA
• Vitamin C: 132% of RDA
• Iron: 2.7% of RDA
• Magnesium: 5.9% of RDA
• Manganese: 5.0% of RDA
• Niacin: 9.4% of RDA
• Potassium: 12.2% of RDA
• Zinc: 3.6% of RDA

If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.

Whether this matters for your diet depends mostly on what other foods you consume today.

MACROS

Carbohydrate

14.2

Calories

201

Fiber

3.56

Iron

0.510

Protein

2.99

Sodium

1116

Sugars

8.18

Fat (total lipid)

15.3

INGREDIENTS

Amount

Measure

Adjust

Ingredient

Substitutions

cups

carrots

roasted.

cups

red bell peppers

roasted.

tsp

garlic (fresh)

granulated.

1/2

tsp

chili powder

tsp

honey

tsp

salt

1/2

tsp

black pepper

cups

chicken broth

low-sodium chicken broth in Quick and Easy Stir-Fry With Fresh Vegetables and Cashews (Now Also Low-Sodium)

tbsp

olive oil

extra-virgin.

cup

heavy cream

tbsp

buttermilk

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PREPARATION

PREPARING THE CREMA

Heat heavy cream in microwave safe jar for one minute then add buttermilk.

Cover lightly and allow to sit on the counter for 24 hours then stir in salt and refrigerate.

PREPARING THE SOUP

Roast carrots and peppers with a little oil and salt in a 400â„‰ oven for 45-55 minutes, until soft when poked with knife.

In a medium saucepan, heat the olive oil on medium heat for 2 minutes then add the granulated garlic & chili powder and stir for about a minute to bloom the spices.

Add the honey salt, pepper, broth, carrots and peppers and bring to a simmer.

Remove from heat and blend with a stick blender or stand blender. Top with crema.

THIS RECIPE CAN BE CUSTOMIZED

Make it Low Sodium!

A low-sodium variant of this recipe can be made that has a 38% reduction in the amount of sodium. Just substitute low-sodium chicken broth for chicken broth.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 201

Protein 2.99 g

Carbohydrates 14.2 g

Iron 0.51 mg

Fiber 3.56 g

Calcium 26.0 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.