Red Pepper-Carrot Soup
105 mins (prep 10, cooking 95)
9 ingredients
6 servings
From Vegetarian Times February 2010. 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. Nutrition facts: 101 cal, 2g protein, 5g fat, 14g carb, 0mg cholesterol, 418mg sodium, 2.5g fiber, 6g sugar.

Categories:  peppers , low-sat.-fat , food-processor~blender , free-of... , equipment , <-4-hours , soups-&-stews , low-carb , low-in... , time-to-make , low-protein , vegan , low-cholesterol , low-calorie , small-appliance , carrots , vegetarian , vegetable , healthy-2 ,
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Serving Size (13.86 g)
Servings 6
Amount per Serving
Calories 48.19 Calories from Fat 44.82
% Daily Value *
Total Fat 4.98g 45.92%
Saturated Fat 0.69g 20.62%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 388.15mg 97.04%
Total Carbohydrate 1.09g 2.19%
Dietary Fiber 0.15 g 3.49%
Sugars 0.15 g %
Protein 0.17g 2.02%
Vitamin A 0.51IU% Vitamin C 2.53mg%
Calcium 5.08mg% Iron 0.1mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
red bell peppers, large, large carrots