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Add a photoAdapted from: Vegetarian Times Magazine.
This soup has an exotic taste and is so good!
Enjoy, Cook and Stir with Love,
Catherine
Ingredientes
- 4 orange bell peppers
- 3 tablespoons olive oil
- 1 tsp curry powder
- 2 bay leaves
- 1 large onion â sliced
- 1 cup carrots
- 5 cloves garlic â crushed & chopped
- 5 cups of chicken broth
- ¼ cup chopped cilantro
- ½ jalapeño â sliced thin with seeds
- 2 tablespoons lemon juice
Direcciones
- Place the orange peppers in a food processor and chop until smooth.
- In a saucepan heat the olive oil with the onion, garlic, bay leaves, carrots, jalapeño and curry. Stir and cook until the onions are clear.
- Add the chicken broth, the peppers from the food processor. Add the cilantro. Simmer on low for 25 â 30 minutes. Add the lemon juice and stir.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 5 servings | |
| Calories 115 | |
| Calories from Fat 75 | 65% |
| Total Fat 8.49g | 11% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 392mg | 16% |
| Potassium 329mg | 9% |
| Total Carbs 7.3g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.41g | 2% |
| Protein 3.13g | 5% |
