This soup is nice and hearty without having much in the way of calories, so it’s a great diet food. The rich flavor comes from the roasted peppers and the onions that are blended into the broth. The wine is optional but it really adds a nice depth to this soup. Perfect for a cool day.

Roasted Red Pepper and Carrot Soup

Serves 8

1 c. red pepper, chopped
2 medium onions, chopped
2 cloves garlic, sliced
3 c. beef broth
3 c. water
1 c. rice
2 large carrots, chopped
2 Tblsp. red wine

Heat a little oil in the pot you plan to use for the soup. Add the peppers and allow to roast, stirring occasionally. When the peppers begin to blacken, add the onions and saute until limp. Add the broth and remove from heat. In a blender, blend the pepper mixture with the garlic until smooth. Return to pot.

Add remaining water, carrots and rice, then simmer, covered, for 40 minutes. Add wine, cook another five minutes. Serve hot.