ROASTED RED PEPPER SOUP

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ROASTED RED PEPPER SOUP image

Categories     Soup/Stew     Vegetable     Lunch     Healthy

Yield 2 bowls

Number Of Ingredients 10

12 oz prepared roasted red peppers
2 Tbsp olive oil
1 small yellow onion
3 garlic cloves minced
2 cups chicken broth
1 medium potato
ΒΌ cup mirin (dry white wine can be substituted)
1 tsp ground cumin
dash of red pepper flakes (desired heat)
salt & pepper to taste

Steps:

  • Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, garlic and cumin and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and mirin. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly. Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.

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