Carrot and Bell Pepper Soup
by Tarla Dalal
carrot and bell pepper soup recipe | carrot capsicum Indian soup | healthy carrot and red pepper soup | with 30 amazing images.
carrot and bell pepper soup is a simple, quick, and affordable Indian soup. Learn how to make healthy carrot and red pepper soup.
carrot and bell pepper soup is a delicious, nutritious, and easy-to-make Indian soup that is perfect for any occasion. It is a great way to use up leftover carrots and bell peppers, and it is also a healthy and affordable meal option.
The carrot and bell pepper soup has a bright and refreshing flavor, and it is packed with vitamins and minerals. Carrots have the nutrient Beta Carotene which is a form of vitamin A, helps prevent deterioration of the eye as one gets older and prevents night blindness. Rich in vitamin C, capsicum protects and maintains the lining of the heart. Low glycemic index (40) colourful capsicum are immune boosters.
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 Indian recipe to keep blood pressure under control.
To make carrot and bell pepper soup, heat the olive oil in a pressure cooker and add the onions. Cook the onions till translucent.
Add the carrot, red capsicum, yellow capsicum and green capsicum, tomatoes mix well and sauté on medium heat for 4 minutes
Add 1 cup of water, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Cool slightly and blend in a mixer till smooth.
Transfer the mixture into a deep non-stick pan, add the mixed herbs, chilli flakes, salt, pepper and 1/2 cup of water. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve carrot and bell pepper soup hot.
This healthy and satisfying carrot and bell pepper soup has only 68 calories, making it perfect for anyone on a weight loss journey.
Pro tips for carrot and bell pepper soup. 1. Cool slightly. We put the cooked vegetables in a thali to speed up cooling before we blend in a mixer. Add 1/8 tsp salt if having high blood pressure. Otherwise add 1/2 tsp salt.
Enjoy carrot and bell pepper soup recipe | carrot capsicum Indian soup | healthy carrot and red pepper soup | with step by step photos.
Carrot and Bell Pepper Soup recipe - How to make Carrot and Bell Pepper Soup
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
Carrot and Bell Pepper Soup
1/2 cup roughly chopped carrot
1/2 cup roughly chopped red capsicum
1/2 cup roughly chopped yellow capsicum
1/2 cup roughly chopped green capsicum
1/2 cup roughly chopped tomatoes
1/2 tsp dried mixed herbs
1/2 tsp dry red chilli flakes (paprika)
1/4 tsp freshly ground black pepper (kalimirch)
1/8 tsp salt
1/4 cup chopped onions
2 tsp olive oil
For carrot and bell pepper soup
- For carrot and bell pepper soup
- To make {span class="bold1"}carrot and bell pepper soup{/span}, heat the olive oil in a pressure cooker and add the onions. Cook the onions till translucent.
- Add the carrot, red capsicum, yellow capsicum and green capsicum, tomatoes mix well and sauté on medium heat for 4 minutes
- Add 1 cup of water, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Cool slightly and blend in a mixer till smooth.
- Transfer the mixture into a deep non-stick pan, add the mixed herbs, chilli flakes, salt, pepper and 1/2 cup of water.
- Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve the {span class="bold1"}carrot and bell pepper soup{/span} hot.
like carrot and bell pepper soup
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like carrot and bell pepper soup recipe | carrot capsicum Indian soup | healthy carrot and red pepper soup | then see our Indian soup recipes and some recipes we love.
- low calorie spinach soup | low cal healthy palak soup | quick Indian spinach soup with low fat milk |
- Indian style celery soup recipe | cream of celery soup | healthy celery soup |
what is carrot and bell pepper soup made of ?
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what is carrot and bell pepper soup made of ? See below image of list of ingredients for carrot and bell pepper soup.
benefits of capsicum
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1. Low Glycemic Index. Capsicum has a Glycemic Index of 40 which is low. Glycemic Index are for foods you eat, ranks carbohydrate-containing foods by how quickly they digest and raise your blood sugar or glucose levels. Foods rank from 0 to 50 are low GI, 51 to 69 are medium and 70 to 100 are high. Foods that are high in GI are not suitable for weight loss and diabetics. Foods like Capsicum have a low GI and hence don't spike your glucose level as they are absorbed slowly. Great for weight loss and diabetics. See. 11 Super Health Benefits of Bell Peppers, Capsicum.
pressure cooking the vegetables
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in a pressure cooker heat 2 tsp olive oil. Olive oil is a strong antioxidant and good for heart. Also it has anti inflammation properties. This is one of the healthiest oil you can opt for.
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Add 1/4 cup chopped onions. Onions have a sweet and savory flavor that complements the sweetness of the carrots and the earthiness of the bell peppers.
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Cook the onions over medium heat for 2 minutes, or until they are soft and translucent.
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Add 1/2 cup roughly chopped carrot. Carrots have a sweet and earthy flavor. Carrots add a bit of body and texture to the soup. They also help to thicken the soup slightly. Carrots have the nutrient Beta Carotene which is a form of Vitamin A, helps prevent deterioration of the eye as one gets older and prevents night blindness.
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Add 1/2 cup roughly chopped red capsicum. Red capsicum has a sweet and slightly smoky flavor that complements the flavors of carrot and bell pepper. Rich in vitamin C, bell peppers help in the formation of collagen and improves skin health.
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Add 1/2 cup roughly chopped yellow capsicum. Yellow capsicum adds a bright and sunny color to the soup, making it more visually appealing. It has a good dose of vitamin C, which will boost your immunity and also protect and maintain the lining of the heart.
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Add 1/2 cup roughly chopped green capsicum. Choose green capsicums that are firm and have a bright green color. Bell peppers are extremely low in carbs and therefore do not raise blood glucose levels. One cup of chopped capsicum has only 2.24 grams of carbs.
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Add 1 cup roughly chopped tomatoes. Tomatoes have a rich, tangy flavor that complements the sweetness of the carrots and the earthiness of the bell peppers. Tomatoes contain pectin, a natural thickener. This helps to give the soup a creamy texture without the need for cream or milk.
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Mix well.
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Saute on medium heat for 4 minutes, stirring occasionally.
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Add 1 cup of water .
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Mix well.
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Pressure cook for 3 whistles.
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Allow the steam to escape before opening the lid.
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Cool slightly. We put the cooked vegetables in a thali to speed up cooling before we blend in a mixer.
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Transfer to a mixer.
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Blend till smooth.
making carrot and bell pepper soup
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To make carrot and bell pepper soup recipe | carrot capsicum Indian soup | healthy carrot and red pepper soup | transfer the mixture into a deep non-stick pan.
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Add 1/2 tsp dried mixed herbs.
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Add 1/2 tsp dry red chilli flakes (paprika).
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Add 1/8 tsp salt if having high blood pressure. Otherwise add 1/2 tsp salt.
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Add 1/4 tsp freshly ground black pepper (kalimirch).
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Add 1/2 cup of water.
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Mix well.
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Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Serve carrot and bell pepper soup | carrot capsicum Indian soup | healthy carrot and red pepper soup | hot with toasted multigrain bread.
pro tips for carrot and bell pepper soup
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Add 1 cup roughly chopped carrot. Carrots have a sweet and earthy flavor. Carrots add a bit of body and texture to the soup. They also help to thicken the soup slightly. Carrots have the nutrient Beta Carotene which is a form of Vitamin A, helps prevent deterioration of the eye as one gets older and prevents night blindness.
-
Add 1/2 cup roughly chopped red capsicum. Red capsicum has a sweet and slightly smoky flavor that complements the flavors of carrot and bell pepper. Rich in vitamin C, bell peppers help in the formation of collagen and improves skin health.
-
Add 1 cup roughly chopped yellow capsicum. Yellow capsicum adds a bright and sunny color to the soup, making it more visually appealing. It has a good dose of vitamin C, which will boost your immunity and also protect and maintain the lining of the heart.
-
Add 1/2 cup roughly chopped green capsicum. Choose green capsicums that are firm and have a bright green color. Bell peppers are extremely low in carbs and therefore do not raise blood glucose levels. One cup of chopped capsicum has only 2.24 grams of carbs.
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Add 1/2 cup roughly chopped tomatoes. Tomatoes have a rich, tangy flavor that complements the sweetness of the carrots and the earthiness of the bell peppers. Tomatoes contain pectin, a natural thickener. This helps to give the soup a creamy texture without the need for cream or milk.
benefits of carrot and bell pepper soup
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Carrot and Bell Pepper Soup is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
- Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). Not all of the vitamin C is lost when vegetables are cooked. Some studies have shown that up to 50% of the vitamin C can be retained, depending on the cooking method and the vegetable. Cook vegetables quickly. The longer vegetables are cooked, the more vitamin C they will lose. 238% of RDA.
- Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. Indian Foods rich in B1 are Flax seeds (alsi), Sunflower seeds, Sesame seeds, Garden cress seeds (halim), Capsicum, Wheat flour, Chana dal, moong, walnuts, masoor dal, brown rice, jowar, bajra. 40% of RDA.
- Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curd), nuts, seeds, jowar, bajra, moong, matki, oats, ragi, wheat flour etc. 28% of RDA.
- Vitamin A rich recipes, Beta Carotene : Vitamin A is crucial for healthy vision, cell growth and healthy skin. Sources of vitamin A include yellow-orange fruits and vegetables like carrots, mango, papaya, peach, tomatoes, pumpkin etc. and other vegetables like spinach, kale, fenugreek leaves, broccoli, capsicum etc. 18% of RDA.
| Energy | 68 cal |
| Protein | 1.4 g |
| Carbohydrates | 7.6 g |
| Fiber | 3 g |
| Fat | 3.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 845.4 mcg |
| Vitamin B1 | 0.4 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 95.3 mg |
| Folic Acid | 18.6 mcg |
| Calcium | 44.6 mg |
| Iron | 0.9 mg |
| Magnesium | 16.5 mg |
| Phosphorus | 165.6 mg |
| Sodium | 144.1 mg |
| Potassium | 190 mg |
| Zinc | 0.2 mg |
Loved this soup with assorted bell peppers,tangy taste of tomatoes and the flavor of aromatic herbs.
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.