Carrot and Bell Pepper Soup

Reducing salt intake is very easy. You just need to top up on other flavourful and aromatic ingredients and you will barely notice the missing salt. Not only that, you also need to understand that a low-sodium diet does not mean just salt – you need to also reduce other high-sodium ingredients.

In that sense, the Carrot and Bell Pepper Soup is a wonderful choice, made entirely with nutritious, low-sodium ingredients like carrot, capsicum and tomatoes. While tomato adds tang and carrot adds volume to the soup, herbs and pepper add punch to it. Enjoy this peppy low-sodium treat to keep blood pressure under control.

Carrot and Bell Pepper Soup

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Carrot and Bell Pepper Soup recipe - How to make Carrot and Bell Pepper Soup

Preparation Time:    Cooking Time:    Total Time:     2Makes 2 servings
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  1. Combine the carrot, red, yellow and green capsicum, tomatoes and 1 cup of water in a pressure cooker, mix well and pressure cook for 3 whistles.
  2. Allow the steam to escape before opening the lid.
  3. Cool slightly and bend in a mixer till smooth.
  4. Transfer the mixture into a deep non-stick pan, add the mixed herbs, chilli flakes, salt, pepper and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  5. Serve hot.
Nutrient values (Abbrv) per serving
Energy49 cal
Protein1.9 g
Carbohydrates9.6 g
Fiber4.4 g
Fat0.4 g
Cholesterol0 mg
Sodium215.4 mg


Carrot and Bell Pepper Soup
 on 07 Nov 19 12:16 PM

Loved this soup with assorted bell peppers,tangy taste of tomatoes and the flavor of aromatic herbs.
Tarla Dalal
07 Nov 19 12:48 PM
   Winnie, thanks for the feedback.
Carrot and Bell Pepper Soup
 on 03 Jan 18 09:13 PM

Carrot and Bell Pepper Soup
 on 19 Oct 15 09:21 AM

I love capsicum in any form... and in this soup the use of coloured capscium with tomatoes and carrot gives it an eye cateching colour... the herbs and chilli flakes give this soup an Oriental touch and perk up the flavour further.