Carrot Bell Pepper Soup Recipe

A fulfilling meal with minimal calories, carrot bell pepper soup is easy to digest. The almonds in the garnish energize the soup with the goodness of vitamin E.

Nutritional info

  • 0.4 gm
  • 1.1 gm
    Total Fat
  • 3.5 gm
  • 28.9 kcal
  • 6.7 mg
  • 0.3 mg
  • 5.5 mg
    Vitamin C
  • 163.8 mcg
    Vitamin A
1/4 Cup(36.0 gm) Carrot (Diced)
1/4 Cup(29.0 gm) Capsicum (Diced)
1/4 Cup(31.0 gm) Onion (Diced)
1 No.(0.3 gm) Bay Leaf
1/4 Tsp(0.75 gm) Black Pepper (Powder)
1/4 Tsp(1.0 gm) Salt
1/2 Tsp(2.0 ml) Oil
As Required(50.0 ml) Water
  • In a kadhai, heat 1 tsp extra virgin olive oil.

  • Add 1/4th cup each of diced onion, and green capsicum and 1/2 cup of diced carrot and saute.

  • Then, add 1 bay leaf, 1/4th tsp each of salt and pepper and mix well.

  • Add 200 ml water, stir, cover the pan with a lid and cook for 5 minutes.

  • Put off the heat to puree the mixture with a blender.

  • Serve in a bowl.

  • Add a tsp of almonds for a nutritional twist.