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.