Spiced Carrot and Bell Pepper Soup Recipe

• 4 tablespoons fresh parsley
• 2 tablespoons olive oil
• 4 cloves raw garlic
• 1 lb(s) raw carrots
• 1/2 teaspoon ground cumin
• 1 teaspoon sweet smoked paprika
• .12 teaspoons ground cinnamon
• .25 teaspoons of ginger
• 3 cups low sodium vegetable broth
• 1 tablespoon Harissa
• 6 large red bell peppers
• 1 cup sliced onion
• 8 tablespoons plain Greek yogurt
• 1/2 cup water
• 1/2 cup dried fine couscous

1. Heat a large, heavy pot over medium-high heat. Add the olive oil, and once it is very hot, add the garlic and onion.
2. Cook until lightly browned, 5 to 10 minutes, then add the carrots and cook for 5 minutes together
3. Add the cumin, paprika and other spices and cook for 1 minute more.
4. Pour in the broth and bring to a simmer. Cover and simmer over gentle heat until the carrots and peppers are tender, 25-30 minutes.
5. Use an immersion blender (or transfer to an upright blender) to puree the mixture until smooth.
6. Add harissa a dollop at a time, to taste.
7. In a separate pot, the water to a simmer and stir in the couscous. Cover the pot and remove from the heat.
8. Let stand for 5-10 minutes. Just prior to serving, stir to fluff the couscous.
9. Ladle the soup into bowls, and spoon a few tablespoons of cooked couscous in the center of each, swirling it slightly.
10. Scatter parsley over the soup and top each bowl with 2 tablespoons of yogurt.

 Serves 4

• Calories: 265
• Total fat: 8 g
• Cholesterol: 1 mg
• Sodium: 221  mg
• Total Carbohydrates: 42 g
• Dietary Fiber: 8 g
• Sugar: 14 g
• Protein: 8 g