Roasted Yellow Pepper Soup

Info
Cook Time:

Serves: 4

Ingredients

 * 5 yellow peppers


 * 1 cup onion, chopped


 * 4 cloves garlic, chopped


 * 1 teaspoon vegetable oil


 * 5 1/4 cups low-sodium vegetable or chicken broth


 * 1 cup potato, chopped


 * 1/2 teaspoon ground cumin


 * 1/2 teaspoon freshly ground pepper

Directions
1.Roast the peppers:
 * Cut peppers into quarters and remove stem, seeds, and membranes.
 * Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
 * Bake in an oven at 425º for 20 minutes or until skin is blackened and blistered.
 * Remove peppers from oven and place in a paper bag.
 * Close bag and let cool for 10 minutes.
 * Remove and discard skins. Set roasted peppers aside.

2.Heat oil in a large saucepan and cook onion and garlic for 3–4 minutes or until onion is tender.

3.Stir in roasted peppers, broth, and potato. Bring to boiling then reduce heat to medium-low and simmer, covered, for 15 minutes.

4.Cool mixture slightly then pour in a third of the pepper mixture into a blender and process until smooth. Repeat with remaining mixture.

5.Return mixture to saucepan and heat through.

6.Serve in bowls with a dollop of non-fat sour cream (optional) garnished with chives.

Source

 * Roasted Yellow Pepper Soup from the Public Health Cookbook -- original source of recipe, government resource in the public domain