Soup of the Day... Red Pepper Carrot Soup

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Red Pepper-Carrot Soup 

Submitted by Eva Langston pic. by Amy Estess Donovan

This soup boasts a smooth texture and a deep, rich flavor that comes from slow-roasting bell peppers. It’s also high in beta-carotene and lycopene, two antioxidants that may help prevent cardiovascular disease. 

2 large red bell peppers (1 lb.), plus slices for garnish, optional 

2 Tbs. olive oil 

½ tsp. curry powder 

1 bay leaf 

1 large onion, sliced (2 cups) 

2 large carrots, sliced (½ lb.) 

4 cloves garlic, peeled and sliced 

1 tsp. salt 

2 Tbs. lemon juice 

1. Preheat oven to 350°F. Place bell peppers on baking sheet, and roast 1 hour, or until skin is wrinkled and blackened all over, turning peppers occasionally with tongs. Transfer to bowl, and cover with plastic wrap 10 minutes to steam. When peppers are cool enough to handle, rub off blackened peel, and remove seeds. 

2. Heat oil in 2-qt. saucepan over medium heat. Add curry powder and bay leaf, and stir 10 seconds. Add onion, carrots, garlic, and salt. Cover, and cook 10 minutes, or until onion is translucent. 

3. Add 4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 25 minutes. 

4. Transfer carrot mixture to blender, add bell peppers, and purée until smooth. Stir in lemon juice. Garnish servings with bell pepper slices, if using.

To can I would make a little thinner with one more cup of liquid.

Prepare soup above... PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. LADLE hot soup into hot jars leaving 1-inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS 85 minutes (due to the peppers) at 10 pounds pressure in pressure canner, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Tomorrow's Soup of the Day... 

Ribollita - The Tuscan Minestrone Soup