Ingredients
1 medium sweet red pepper1 pound carrots, sliced1 medium onion, chopped2 tablespoons uncooked long grain rice2 tablespoons butter2 cans (14-1/2 ounces each) chicken broth2 cups water1/3 cup orange juice4-1/2 teaspoons snipped fresh dill2 teaspoons grated orange zest1/2 teaspoon salt1/2 teaspoon each dried marjoram, thyme and rosemary, crushed1/2 teaspoon rubbed sage1/4 teaspoon pepper
Preparation
Broil red pepper 4 in. from the heat until skin is blistered, about 6 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel and discard charred skin. Remove stem and seeds; set pepper aside.
In a large saucepan, cook the carrots, onion and rice in butter until onion is tender. Stir in the broth, water, orange juice, dill, orange zest, salt, marjoram, thyme, rosemary, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are tender. Cool for 10 minutes.
In a blender, puree carrot mixture and roasted pepper in small batches. Return to the pan; heat through.
