Red Pepper Soup

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 2 onions, halved and cut into thin strips
• 3 large red peppers, seeded and chopped
• 1 (425 g) bottle roasted red peppers, drained and chopped
• 1/2 teaspoon ground cinnamon
• 4 cups chicken stock
• 1/2 teaspoon cayenne pepper (to taste)
• 1/2 cup fresh orange juice
• salt and pepper
• 1/4 cup vegetable oil
• sour cream
• avocado, slices
• lime wedge
• corn tortilla, cut into strips

Recipe

• 1 heat 3 tablespoons oil in a soup pot. add onions and raw red peppers and cook over medium heat until wilted. add the roasted red peppers, cinnamon and cayenne, stirring well.
• 2 add chicken stock, and bring to a boil. reduce heat to low and simmer for 25 minutes.
• 3 cool soup to room temperature and purée in a blender or food processor. return to the pot.
• 4 heat 1/4 cup vegetable oil in a large skillet. add tortilla strips (several at a time) and fry for 1 minute. remove strips to drain on paper towel. cook remaining tortilla strips.
• 5 before serving, add orange juice, adjust seasonings and reheat.
• 6 ladle into 4 bowls, and garnish with sour cream and a slice of avocado. squeeze the juice from a wedge of lime on each bowl.
• 7 top with a few tortillas strips and sprinkle with the chopped cilantro.