Red Pepper Carrot Soup

• 1 red bell pepper
• 1 lb carrot, sliced
• 1 medium onion, chopped
• 2 tablespoons uncooked long grain rice
• 2 tablespoons butter
• 2 (14 1/2 ounce) cans chicken broth
• 2 cups water
• 13 cup orange juice
• 4 12 teaspoons fresh dill
• 2 teaspoons orange zest
• 12 teaspoon salt
• 12 teaspoon marjoram
• 12 teaspoon rosemary
• 12 teaspoon thyme
• 12 teaspoon sage
• 14 teaspoon black pepper

1. Broil red pepper 4 inches from heat until skin is blistered; about 6 minutes.
2. Rotate 1/4 turn and broil until all sides are blistered.
3. Place in a bowl, cover and let stand for 15 minutes.
4. Peel and discard charred skin.
5. Remove stem and seeds and set aside.
6. In a large saucepan, cook the carrots, onion and rice in butter until onion is tender.
7. Stir in the broth, water, orange juice, dill, orange zest, salt, herbs and pepper.
8. Bring to a boil.
9. Reduce heat; cover and simmer for 20-25 minutes or until carrot and rice are tender.
10. Cool for 10 minutes.
11. Puree with a stick blender (or in batches in the blender).
12. Serve hot.

red bell pepper, carrot, onion, long grain rice, butter, chicken broth, water, orange juice, dill, orange zest, salt, marjoram, rosemary, thyme, sage, black pepper

Taken from www.food.com/recipe/red-pepper-carrot-soup-193954 (may not work)