Appetizers / Soups / Salads

velvety vegetable soup is for Soup.

velvety vegetable soup takes 30 minutes to prepare.

velvety vegetable soup takes 20 minutes to cook.

velvety vegetable soup makes 8 servings.

The ingredients for velvety vegetable soup are:

1 16-oz package baby carrots
1/4 cup water
1 large red bell pepper
1 large yellow bell pepper
3 TBS Extra-Virgin Olive Oil
6 Cloves Garlic, minced
1 medium onion, chopped
1 1/2 tsp curry powder
2 cups canned crushed tomatoes
1 15-oz can cannelini or navy beans, preferably no-salt, rinsed and drained
4 cups low-sodium chicken or vegetable broth
1 TBS balsamic vinegar
1 tsp pepper
1 tsp salt
creme fraiche or low-fat sour cream (optional)
shredded parmesan cheese (optional)

Here is how you make velvety vegetable soup:

1. Place carrots and water in a 2-qt casserole. Cover and microwave on HIGH for 8-10 minutes or until carrots are easily pierced with a fork.2. Preheat oven to 450 degrees. Place bell peppers on a lightly greased baking sheet. Roast for 20-25 minutes, turning occasionally, until the skin is evenly blackened. Transfer to a medium bowl; cover with a towel and let steam until cool enough to handle. Strip off the blackened skins, remove the seeds and tear flesh into large strips. Reserve any juices with the pepper.3. In a 4-qt saucepan or Dutch oven, heat olive oil over medium heat until shimmering. Add garlic and onion and cook 5 minutes, or until the onion is soft and garlic is lightly browned.4. Add curry; cook 30 seconds or until fragrant. Add carrots and water, bell peppers and any accumulated juices, tomatoes and broth. Bring to a boil; cover and reduce heat to moderate and simmer 10 minutes.5. Working in batches, transfer soup to a blender and blend until smooth. Return to saucepan, add vinegar, salt and pepper, and cook until heated through. If desired, add a swirl of creme fraiche or sour cream and 2 tsp parmesan cheese. Makes 8 servings.--Feel free to substitute the vegetables listed for whatever you have on hand. Try roasting some of them besides the pepper; roasting vegetables brings out their natural sugars and gives them a wonderful smoky-sweet taste.--Freezes well.--This soup is wonderful as is, or it also makes a great base for seafood. After soup is pureed, return to the saucepan and add cooked shrimp, scallops, crabmeat or lobster. Yum!Number of Servings: 8Recipe submitted by SparkPeople user STEPHILAJ.

The nutritional information for velvety vegetable soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 146.9

• Total Fat: 5.7 g
• Cholesterol: 0.0 mg
• Sodium: 420.8 mg
• Total Carbs: 20.4 g
• Dietary Fiber: 5.0 g
• Protein: 5.5 g

The dietary needs meet for velvety vegetable soup is Vegetarian