Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Tip: Make up to two days ahead; cover and chill. Reheat over low heat.

Cynthia LaGrone
Recipe by Cooking Light November 1996

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HOWARD L. PUCKETT

Recipe Summary

Yield:
2 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut orange in half crosswise; slice about 1/4 inch from bottom of each half so they will sit flat. Cut bell pepper in half lengthwise; discard seeds and membranes. Place orange halves, cut side up, and pepper halves, skin side up, on a foil-lined baking sheet; flatten peppers with hand. Broil 15 minutes or until blackened.

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  • Place pepper halves in zip-top plastic bag; seal. Let stand 20 minutes; peel. Squeeze juice from orange over a bowl to equal 1/4 cup; discard oranges. Place peppers and orange juice in a food processor or blender; set aside.

  • Heat margarine in a small saucepan over medium heat. Add onion and carrot; sauté 12 minutes or until carrot is tender. Add onion mixture to food processor; process until smooth.

  • Combine flour, broth, and milk in saucepan; stir with a whisk until blended. Place over medium heat; bring to a boil. Reduce heat; add pepper mixture, salt, pepper, and paprika; simmer 10 minutes, stirring occasionally. Garnish with oranges, if desired.

Nutrition Facts

118 calories; calories from fat 30%; fat 3.9g; saturated fat 0.8g; mono fat 1.1g; poly fat 0.8g; protein 3.9g; carbohydrates 16.4g; fiber 2.4g; cholesterol 2mg; iron 1.1mg; sodium 270mg; calcium 96mg.
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